Quick and Easy Pickled Asparagus
This pickled asparagus requires no canning, and is a great addition to salads, relish trays and charcuterie boards.
Servings: 8
Calories: 41kcal
Ingredients
- 2-3 bunches asparagus
- 1 1/2 cups white vinegar
- 3 cups water
- 2 tablespoons coarse salt
- 1 tablespoon sugar
- 2-3 cloves garlic minced
- 1/2 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon red pepper flakes
Instructions
- Trim the bottom from 2-3 bunches asparagus as needed and arrange in 2-3 large Mason jars, leaving about 1 inch of space at the top of the jar.
- In a medium saucepan, combine 1 1/2 cups white vinegar 3 cups water,2 tablespoons coarse salt, 1 tablespoon sugar, 2-3 cloves garlic, 1/2 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 teaspoon peppercorns, 1/2 teaspoon coriander seeds and 1/4 teaspoon red pepper flakes. Bring to a simmer over medium heat. Cook and stir until the sugar and salt are dissolved.
- Pour the liquid over the asparagus, covering completely. Let the asparagus cool to room temperature. Cover and keep refrigerated for up to two weeks.
Video
Nutrition
Calories: 41kcal | Carbohydrates: 7g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 1753mg | Potassium: 245mg | Fiber: 3g | Sugar: 4g | Vitamin A: 872IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 3mg