Give your spears a punchy taste! This pickled asparagus is a perfect savory snack and will add zest to so many dishes.
My love of all things pickled struck because of a pregnancy. No, not mine.
A few years ago, a friend got pregnant with her first child. What followed was a wild ride through every food combination and cooking method you could imagine. Her poor husband was run off his feet, spending more time in the kitchen than he did at the office. So I lent a hand.
One of the more conventional demands was for something pickled that wasn’t pickles. We ran the gamut of pickled products: herring, onions, beets. Nothing stuck. In a fit of desperation, I grabbed a bunch of asparagus on sale at the store and gave ’em a go. And you know what? She devoured them. Following her lead, I devoured them, too. Pretty soon, pickling asparagus had become a part of my own family’s routine.
My friend would eventually give birth to a lovely baby boy, while I gave birth to this recipe. Sometimes it’s hard to tell which of us is happier (wink!).
Is Pickled Asparagus Healthy?
Asparagus is healthy. As a vegetable it contains numerous nutrients designed to keep your body running smoothly. The only outlier in the ingredients list is the sugar, which is added to balance the sour vinegar that is used to do the pickling. I use three tablespoons, but you may be content with less. The recipe is suitable for vegetarian, vegan, gluten-free, and dairy-free diets, as well as paleo (if you use apple cider vinegar and replace the sugar with monk fruit or stevia).
Do I have to Worry About Air Bubbles?
Yes. After pouring the brine into the jars, you may notice air bubbles trapped among the spears. Pop ’em using a chopstick or clean utensil. You can also dislodge them by GENTLY banging the jar against the counter. You may be in for a shock if you fail to do so. Such little bubbles can wreak havoc on the pickling process and could lead to spoilage.
How To Make Ahead and Store
The jars should last in the fridge for up to 1 month.
Serving Suggestions
When it comes to serving these beautiful pickled asparagus, the sky is really the limit. Use them instead of mushrooms on this Vegan Pizza or chop them up and add them to this Red Potato Salad Recipe. They’ll also provide a lovely accent to any cheese or charcuterie board in pretty much the same way pickles would. Pickled asparagus add a touch of tang to salads such as this hearty Bulgur Salad or this colorful Mediterranean Orzo Salad. These Mexican Avocado Spread Sandwiches With Sprouts could also do with that zesty kick that pickled asparagus provide.
Ingredients
- 1 bunch asparagus spears
- 2 sprigs dill
- 1/2 shallot finely diced
- 4 cloves garlic (peeled and halved)
- 3 tablespoons sugar
- 1 cup water
- 1 cup white vinegar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
Instructions
- Use two 11.5-ounce clean and resealable jars. Trim the asparagus at the woody end so that the spears fit vertically inside the jars.
- Place all the asparagus into the two jars and divide the dill, shallots, and garlic between the jars.
- In a large pot, boil the sugar, water, vinegar, salt and black peppercorns. Remove from the heat and pour into the jars, making sure to cover the asparagus. Seal the jars and store them in the fridge for at least 24 hours before opening.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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