Pickled Asparagusjump to recipe
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.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 servings
- 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.