Pickled Asparagus
- 15m Prep Time
- 40m Cook Time
- 1h 25mReady In
A family recipe for pickled asparagus with garlic, dill, and red pepper flakes. The asparagus is blanched then packed in a sweet and tangy brine. Perfect as a snack or condiment.
Ingredients
- 1 cup water
- 1 cup white vinegar
- 2 tbsp sugar
- 1 tsp pickling salt
- 1/4 tsp freshly ground black pepper
- asparagus spears
- 1 clove garlic crushed
- 1 tbsp fresh dill
- 1 tsp red pepper flakes
Nutrition (per serving, estimated)
Estimated based off 7 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 307 mg
- Iron: 5.42 mg
- Magnesium: 59.9 mg
- Phosphorus: 290 mg
- Potassium: 842 mg
- Zinc: 2.37 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 cup water
- 1 cup white vinegar
- 2 tbsp sugar
- 1 tsp pickling salt
- 1/4 tsp freshly ground black pepper
- asparagus spears
- 1 tbsp fresh dill
- 1 tsp red pepper flakes
Prepare
- Crush 1 clove garlic
Let's Cook
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Step 1.
In a medium saucepan, combine 1 cup water, 1 cup white vinegar, 2 tablespoons sugar, 1 teaspoon pickling salt, and ¼ teaspoon freshly ground black pepper. Bring to a boil over high heat, stirring to dissolve the sugar and salt. Remove from heat and set aside to cool completely, about 30 minutes.
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Step 2.
While the brine cools, blanch the asparagus. Bring a large pot of water to a boil. Add 10 to 20 asparagus spears (enough to fit snugly in a quart jar) and cook for 3 to 4 minutes until bright green and slightly tender. Using tongs, transfer the asparagus to a large bowl of ice water to stop the cooking. Let cool for 2 to 3 minutes, then drain well.
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Step 3.
Place 1 crushed garlic clove, 1 tablespoon fresh dill, and 1 teaspoon red pepper flakes in the bottom of a clean quart jar. Pack the blanched asparagus spears vertically into the jar, fitting them snugly. Pour the cooled brine over the asparagus, leaving 1 inch of headspace at the top. Tap the jar gently to release any air bubbles.
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Step 4.
Process the jar in a boiling water bath for 30 minutes. Carefully remove the jar and let it cool completely on a towel. Check the seal; the lid should not flex when pressed. Store in a cool, dark place. The pickled asparagus will be ready to eat in 2 weeks and can be stored unopened for up to 4 months. Alternatively, skip the water bath and refrigerate the jar; it will be ready in 1 to 2 weeks and should be eaten within 1 month.