Quick Pickled Asparagus
Infused with garlic, mustard seeds, and fresh dill, these tender pickled asparagus spears boast a crisp, refreshing taste that's perfect for spring snacking.
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INGREDIENTS
- 12 black peppercorns
- 2 medium garlic cloves, peeled and sliced thick
- 4 fresh dill sprigs
- 1 pound fresh asparagus 20-30 medium spears
- 1 ½ cups apple cider vinegar or white vinegar
- 1 cup water
- 2 teaspoon kosher salt or pickling salt
- 1 tablespoon mustard seeds
- 1 ½ teaspoons sugar
INSTRUCTIONS
- Prepare two sterilized 17-ounce jars. In each jar, add peppercorns, garlic cloves, and fresh dill sprigs.
- If needed, trim off the bottom of the asparagus spears and cut them in half crosswise to fit into the jars. Place the asparagus in the jars.
- In a medium saucepan, combine water, kosher salt, and sugar. Stir over medium heat until the salt and sugar have dissolved.
- Add vinegar and bring the mixture to a gentle boil over medium heat. Remove the saucepan from the stovetop.
- Carefully and slowly pour the hot vinegar mixture into the jars, leaving about ½ inch of space from the top.
- Seal the jars with lids and let them cool at room temperature.
- Once cooled, refrigerate the jars. Asparagus pickles will be ready to enjoy after 24 hours.
- You can store this pickled asparagus in the fridge for up to 3 weeks.
NOTES
- The serving amount is approximate.
- How to choose asparagus - Picking the perfect asparagus is essential for top-notch pickled veggies. And the best time to make this recipe is during asparagus season when it's at its peak of freshness (however it is available all year). Look for vibrant green hues and firm stalks while shopping. Opt for uniform thickness, steering clear of any wrinkled or soft spots – that's the key to the best-pickled asparagus!
- For even pickling, try to choose asparagus spears of similar size so they pickle uniformly.
- Ensure that the pickling brine completely covers the vegetables so they can pickle evenly and stay fresh for longer.
- Asparagus - For this recipe, you'll need 1 pound of asparagus, which is typically the size of the bundles sold at grocery stores. You have the option to go for either thick or thin asparagus. For pickling recipes, I always suggest using medium or thinner ones since they pickle faster and don't require blanching beforehand.
- Vinegar - You can use either apple cider vinegar or distilled white vinegar. Ensure that the vinegar you use has at least 5% acidity, which is typically found in most grocery store varieties.
- Salt - very fine sea salt, kosher salt, or pickling salt.
- Seasonings and spices - I used simple ingredients but to save time you can go for store-bought pickling spice which typically consists of similar ingredients such as mustard seeds, celery seeds, peppercorns, dill, and bay leaves.
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