Let’s make some pickled asparagus!
Asparagus is the lovable weirdo in the vegetable world. They can take almost two full years to grow (if you start from a seed), will actually come back each year (if you take really good care of them), and emerge from the ground like long fingers. Even their name is a bit funny because it applies to both the singular and the plural (no, there’s no such thing as “asparagi”). As a kid, I would BEG for canned asparagus at dinner. I loved the soft texture and familiar, but distinct, flavor. Now as an adult, I adore fresh asparagus prepared by roasting, grilling, lightly blanched (for a salad topping), and of course, pickled.
As soon as my book is turned in (10ish days!), I’m planning to curl up on the couch with a new jar of pickled asparagus and my latest Netflix guilty pleasure (Drop Dead Diva – don’t judge me). I eat these little weirdos like candy – which (I realize) also makes me a weirdo for thinking of pickled asparagus as candy. They’re so fresh, crisp, zesty, and healthy!
I recommend serving them up alongside a quick lunch, enjoying on the couch while you watch your favorite show, or dropping into a Bloody Mary at the next brunch you host.
- 1 pound asparagus spears
- 1 cup apple cider vinegar
- 1 cup water
- 1 tablespoon dried dill
- 1 tablespoon kosher or sea salt
- 2 cloves garlic, peeled and smashed
- In a small to medium-sized sauce pan, heat the vinegar, water, dill, salt, and garlic until simmering.
- Trim the asparagus so that they’re short enough to fit inside a glass jar and place within.
- Pour the pickling liquid over the asparagus, seal, and let set for 8 hours (or overnight) in the refrigerator.
- Will keep for up to 4 weeks refrigerated.
Note: this recipe will not result in shelf-stabled, canned pickled asparagus. These must be kept refrigerated as-written, though you could follow separate instructions for home canning if you'd like to make a larger batch for long-term storage.