pickled asparagus

Asparagus spears pickled in a vinegar, garlic, and dill brine to preserve the delicious flavors of spring. Quick pickled asparagus can&#039;t be beat!

Pickled Asparagus

asparagus spears (trimmed)

salt

water

white vinegar

sugar

mustard seed

dill weed

onion

garlic

chili pepper flakes

dill

Trim the cut end of the asparagus spears.

Place asparagus in a large bowl with ⅓ cup salt, and cover with water. Let stand in salt water while preparing the brine.

In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic cloves (peeled).

Bring brine mixture to a boil, and boil for one-two minute.

Turn down to a simmer.

Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture

Simmer for 4-6 minutes until asparagus turns a dull shade of green.

Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.

Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.

Pour hot pickling liquid into the jars, filling to within ¼&quot; of the rim.

Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.

Quick Pickling:

A big probiotic boost and delicious&nbsp;salty, sour bite from your fresh spring asparagus!

Probiotic Rich Asparagus Pickles (Fermented Asparagus!)

tbsp sea salt

mustard seeds

dill dill

½ tsp red pepper flakes

asparagus

Dissolve the sea salt into the warm water and set aside. This is your brine to pour over the asparagus later.

Put the garlic, mustard seeds, dill, and red pepper flakes into a clean, 1 quart mason jar. Then the pack the asparagus spears into the jar as tightly as you can.

Pour the salt water brine over the packed in asparagus and spices, leaving 1 inch of headspace at the top. Be sure the asparagus is completely submerged under the brine (I like to use a weight, like this Pickle Pebble&nbsp;to keep the veggies down).

Seal your jar with your fermenting seal of choice. I use these Pickle Pipes&lt;. See the above section about sealing options.

Let the sealed jar sit at room temperature until the taste is to your liking, anywhere from 1-3 weeks. You can taste them every few days to see where they are at. Remember that if you live in a warm climate, the fermenting will go faster. It is still quite chilly up here, and so my veggie ferments take more like 2-3 weeks to get to where we like them.

Pickled asparagus is a an easy, versatile spring preserve recipe. Tangy and crunch, this recipe calls for asparagus, water, white vinegar, garlic, thyme, sugar, salt.

Pickled Asparagus: the recipe for a simple and tasty spring preserve

fresh asparagus, 500 g (1 pound)

tbsp

Thyme, 1 small bunch

cloves

White vinegar, 1 1/2 cups

Granulated sugar, 1 1/2 tsp

Trim off bottom of asparagus spears all at the same height, eliminating the toughest final part.

Wash the asparagus carefully under cold running water and then tie them again in bunches. Transfer the asparagus to a large pot, in which they can comfortably fit or, if you have one, in the special asparagus pot. Boil them for 4-5 minutes starting from boiling.

Once cooked, drain the asparagus well and set aside.

Prepare the brine. In a saucepan, add white vinegar, water, salt and sugar, then bring to boil over medium heat. Stir until sugar and salt have dissolved.

Arrange the asparagus bottom-side up in a glass jar.

Pour in the boiling brine, until all asparagus are covered, then close the jar perfectly. Proceed to sterilization, place the jars tightly closed in a large pot and boil them with water for about 30 minutes. After this time, turn off the heat and let the jars cool in their boiling water.

Once cold, drain the jars, dry them well and let them rest for at least 40 days before eating the pickled asparagus. After this time, your pickled asparagus will be ready to be enjoyed.

Pickled Asparagus might be my most favorite pickled vegetable, especially when it&#039;s marinated in this slightly spicy pickle brine. Learn how to pickle asparagus to preserve this spring vegetable for weeks.

asparagus (woody ends trimmed (see note 1))

red pepper flakes

yellow mustard seeds

Wash the jars, lids, rings in warm water and rinse well. Set aside to dry or dry completely by hand.

Rinse the asparagus under cool running water and drain well. Halve them if using short, pint-sized jars. Leave whole if using a quart jar.

Add the garlic, red pepper flakes, mustard seeds to the jar. Tilt the jar on its side. Tuck the dill sprigs in first, then stack the stalks inside the jar, orienting them so that they will stand up vertically when the jar stands upright. Pack the jar as tightly as possible with stalks. A full pound should fit into a one-quart jar, or about 1/2 pound in two pint jars.

In a small saucepan over high heat, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the pickling brine over the asparagus, leaving about 1/2 inch headspace at the top.

Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with additional pickling brine if needed. Place over the jars and screw on the ring until tight.

Let the jars cool to room temperature, then store the pickles in the refrigerator. Wait 24 hours before opening. The pickled asparagus will get more flavorful as they age.

Like pickles? Make a jar of homemade pickled asparagus in about 10 minutes--no canning necessary!

Pickled Asparagus Recipe

asparagus spears,

apple cider vinegar

½ tablespoons kosher salt

garlic,

peppercorns

red pepper flakes ((more

Combine

In medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil or until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.

Fill Jar

Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. 

Pour

Pour the brine into the jar, covering the asparagus completely.

Cover

Cover jar and place in the fridge at least overnight but preferably a week before eating.

Store

Store the jar of pickled asparagus in the refrigerator for up to 3 months.

Crisp, tangy, salty, and sweet, this quick pickled asparagus is a delicious spring appetizer or snack! Find my favorite ways to serve it in the post above.

asparagus (thin spears)

shallot (very thinly sliced)

cane sugar

sea salt

Sprinkle of peppercorns

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.

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&#039;s fully submerged, then sprinkle in the peppercorns. Let cool to room temperature, then cover and chill overnight. Store pickled asparagus for up to two weeks in the fridge.

Quick pickled asparagus is a tangy spring treat that is delicious, good for you, easy to make, and ready to eat in just a few days. This recipe makes one quart jar.

Quick Pickled Asparagus

dill seeds

salt (or sea salt)

Trim the ends of the asparagus so that they will fit into a quart size jar.

Put the mustard seeds, dill seeds, peppercorns, and peeled garlic cloves into a quart jar, then add the asparagus.

In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt, to a low boil, stirring occasionally, until the sugar and salt is dissolved.

Pour the vinegar brine over the asparagus, covering them completely. Top off with more white vinegar if needed to fill the jar.

Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled asparagus will last in the refrigerator for several months.

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