Pickled Asparagus
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.
Servings: 10 servings
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 702mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg