Pickled Asparagus
Asparagus spears are pickled in a vinegar, garlic, & dill brine to preserve the delicious flavors of spring.
Foto: Spend With Pennies
Ingredients
- 30 asparagus spears (trimmed)
- ⅓ cup coarse salt
- 2 quarts cold water
- 2 cups distilled white vinegar
- ⅔ cup granulated sugar
- 1 teaspoon coarse salt
- 1 teaspoon mustard seeds
- 2 teaspoons dried dill
- 1 white onion (sliced into rings)
- 2 heads garlic (separated into whole cloves and peeled (divided))
- ½ teaspoon red pepper flakes
- 2 sprigs fresh dill
Steps
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Trim the cut end of the asparagus spears.
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Place asparagus in a large bowl with ⅓ cup salt and cover with water. Let stand in salt water while preparing the brine.
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In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 garlic head of cloves. (peeled).
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Bring brine mixture to a boil, and boil for 1-2 minutes.
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Turn down to a simmer.
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Drain salted water from asparagus and add asparagus to the saucepan with the brine mixture.
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Simmer for 4-6 minutes until asparagus turns a dull shade of green.
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Using tongs, remove asparagus from the mixture and place in two pint-size wide-mouth jars, tip-side up.
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Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.
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Pour hot pickling liquid into the jars, filling to within ¼" of the rim.
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Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool. Use within 2 weeks.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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