- 1 pound asparagus spears
- ¼ cup dill, or other herb
- 1 tablespoon caraway seeds
- ½ teaspoon red pepper flakes
- 2 cups water
- 2 cups vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
Cut the asparagus: Wash asparagus and remove the stems, making sure the asparagus will fit into the desired pickling jar with room for water to completely cover the spears. Do this by hand by holding each spear at the bottom and top and pulling the top down until the spear snaps, which will break the spear at the natural point where the asparagus becomes soft and edible.
Prepare the pickling jar: Add cut asparagus spears to a tall jar and add dill or other desired herbs, mustard seeds, and red pepper flakes.
Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the asparagus spears. Close the lid on the jar tightly.
Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the asparagus pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled asparagus is good up to one month in the refrigerator.
- Vinegar Recommendation: White vinegar, white wine vinegar, and apple cider vinegar are the best vinegar choices for this pickled vegetable recipe.
- Recommended jar: Because asparagus is a tall vegetable, choose a tall jar and destem asparagus so it fits within the jar with about ½ - 1 inch space (2-3 cm) below the lid.
- Other recommended tools: small saucepan, cutting board, knife set
- Prep Ahead + Storage: Refrigerator pickled asparagus should be made at least 3 hours before serving, but for best results make at least 24 hours ahead. Keep the asparagus refrigerated and it can be enjoyed for one month. Do not freeze pickled asparagus.
- Nutrition Note: The nutrition information for this recipe was calculated with the full amount of salt and sugar used in the brine. However, the actual amounts absorbed by the asparagus is much less.
Serving: 1serving, Calories: 64kcal, Carbohydrates: 9g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1761mg, Potassium: 279mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1164IU, Vitamin C: 9mg, Calcium: 57mg, Iron: 3mg