Easy Pickled Asparagus Recipe

Ingredients

• 30 asparagus spears
• 0.33 cup coarse salt
• 2 quarts cold water
• 1.67 cups distilled white vinegar
• 0.67 cup sugar
• 1 white onion, sliced into rings
• 1.5 teaspoons dill seed
• 1 teaspoon coarse salt
• 1 teaspoon mustard seed
• 2 sprigs fresh dill
• 0.5 teaspoon chili pepper flakes

Instructions

1. Gather all necessary ingredients for the pickled asparagus.
2. Prepare the asparagus: Trim the tough ends and slice the spears into 3-inch pieces. Place the asparagus in a large bowl, add 1/3 cup of salt, and cover with water. Let it stand for 2 hours to draw out moisture. Drain, rinse thoroughly with cool water, and pat dry.
3. Sterilize two pint-sized wide-mouth jars by submerging them in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, sliced onion, dill seed, 1 teaspoon of salt, and mustard seed. Bring the mixture to a boil, then reduce heat and simmer for one minute to meld the flavors.
4. Tightly pack the prepared asparagus spears into the hot, sterilized jars with the tips facing up, leaving approximately 1/2 inch of headspace from the rim. Tuck a fresh dill sprig into each jar for added flavor, and sprinkle in 1/4 teaspoon of red pepper flakes for a touch of heat. Carefully pour the hot pickling liquid into the jars, ensuring it covers the asparagus and reaches within 1/4 inch of the rim. Wipe the rims clean with a damp cloth and seal tightly with lids and rings.
5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil, then carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are spaced about 2 inches apart. Add more boiling water if needed to ensure the jars are covered by at least 1 inch. Return the water to a rolling boil, cover the pot, and process the jars for 10 minutes to ensure proper sealing.
6. Carefully remove the jars from the hot water and allow them to cool completely to room temperature. Check the seals by pressing on the center of each lid; if the lid doesn't flex, it's properly sealed. Label the jars with the date and contents, and store them in a cool, dark place for optimal preservation. If any jars didn't seal properly, refrigerate them and consume within two weeks.
7. Enjoy your homemade pickled asparagus! These are delicious straight from the jar or as a flavorful addition to salads, charcuterie boards, and more.

Nutrition

• Calories: 41 kcal
• Fat Content: 0 g
• Fiber Content: 0 g
• Sugar Content: 9 g
• Sodium Content: 2157 mg
• Protein Content: 0 g
• Carbohydrate Content: 10 g
• Unsaturated Fat Content: 0 g