Pickled Asparagus – Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission.

Great for serving on an appetizer plate or in a Caesar or Bloody Mary as a garnish, Pickled Asparagus is a real treat. Here’s a quick way to get a few jars put away in the back of the fridge. These are zingy, snappy and crunchy awesome!

How to Make Pickled Asparagus

Note: 1 batch makes 1 pint jar (with asparagus left over!)

Harvest 1 pound of fresh asparagus. Have one whole cayenne pepper on hand.

Bring these ingredients to a boil on the stove.

1/ pint water

1/4 cup cider vinegar

3/4 tbsp. coarse salt or kosher salt

1/2 tbs sugar

Give this mixture a good stir while it is on the stove. Once it has boiled, remove from stove and let it cool.

Now it’s time to trim up the Asparagus. Hold one up against your jar so you get a rough idea of how much stalk to cut off. You want them to be standing up in the jar – it looks so nice this way! Put one spear right in the jar to see how much further trimming you need to do.

Then use that one spear as a guideline for cutting the rest.

The bottom of the Asparagus stalk can be nibbled raw, lightly steamed or turned into some delicious Asparagus Soup.

Into your clean jar, add 2 or 3 garlic cloves, 1/2 tsp dillweed and 1/2 tsp pickling spice.

Now pack your spears in, nice and tight. Then add your cayenne pepper, making sure you can see it from the outside of the jar.

It adds such a nice pop of red colour to those bright green spears.

Using a canning funnel, pour the cooled liquid over the spears. Wipe the rim of the jar, cover with a canning seal and tighten the canning ring.

These Asparagus Pickles can be eaten in about 5 days, but are even better if you can leave them in the fridge for two weeks. They will keep in the fridge for about 3 months, if they last that long. You may find they get eaten up pretty quickly!

To save some for the winter, just can them. Water bath can Asparagus Pickles for 10 minutes – here’s how to do that!

Want to try making some awesome Pickled Beets next?

Pickled Asparagus

Yield: 1 pint jar

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Crunchy and with a real zingy!

Print

Ingredients

• 1 lb Asparagus
• 1/2 pint water
• 1/4 cup cider vinegar
• 3/4 tbsp coarse or kosher salt
• 1/2 tbsp sugar
• 2 or 3 cloves garlic
• 1/2 tsp dillweed
• 1/2 tsp pickling spice
• 1 cayenne pepper

Instructions

1. Combine and bring to a boil:
2. water, cider vinegar, salt and sugar. Stir often.
3. After the mixture comes to a boil, remove from the stove and let cool.
5. Meanwhile, trim fresh Asparagus to a size where they will fit standing up in jar.
6. Add garlic, dillweed and pickling spice to the clean jar.
7. Pack Asparagus spears into the jar tightly.
8. Add cayenne pepper to the jar.
9. Pour cooled liquid mixture over spears. Wipe the jar rim and add a fresh seal. Tighten using a canning ring.
10. Leave in fridge for at least 5 days to allow flavours to develop.
11. Will store in fridge for up to 3 months.
12. Water bath can the jar if you want to add to your pantry for long term storage.

Nutrition Information:

Yield: 8 Serving Size: 2 pickled spears
Amount Per Serving: Calories: 19 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 664mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 1g

READ  Raspberry Vinegar with Honey

Our entire Country Living in a Cariboo Valley Recipe Collection can be found here

Want to find out which are The 5 Easiest Vegetables to Grow?

Grab the free download available only to subscribers!