Pickled Asparagus
Total Time
1d 15mins
Prep Time
15 mins
Rating
5 out of 5 stars
(20)
Ingredients
4 servings
- 1 bunch asparagus, thin spears
- ½ shallot, very thinly sliced
- 1 garlic clove, sliced in half
- A few dill sprigs
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
- Peppercorns
How would you rate this recipe?
Preparation
Step 1
Trim and discard the woody ends of the asparagus, then trim the asparagus spears so that they fit vertically in your jars. Divide among 2 (11.5-ounce) jars or equivalent. Gather any tender scrap pieces and tuck those into the jar (if there’s room), along with the shallot, garlic, and dill. The amount of asparagus and brine used may vary based on the size and shape of your jars.
Step 2
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle some peppercorns into each jar. Let cool to room temperature, then cover and chill overnight. Store pickled asparagus for up to two weeks in the fridge.
Step 3
Save recipe for the next time?
Chef's notes
The recipe uses quick pickling method, which means soaking the asparagus in an acidic brine. The pickles are not canned, so they need to be stored in the fridge.
Serve as a snack, or add to cheese boards, sandwiches, and salads.
