Garlic, shallot, and recent dill amp up the flavour on this easy pickled asparagus recipe. Crisp, tangy, and refreshing, it is a scrumptious spring snack.
Right now, I’ve three jars of this fast pickled asparagus lined up in my fridge, which, for me, is each a blessing and a curse. The blessing is that the slender, inexperienced spears are completely scrumptious – crisp, grassy, tangy, salty, and candy. The curse is, properly, just about the identical factor. Every time I open the fridge, I promptly overlook what I’m in search of. Seconds later, I discover myself standing on the counter, downing spear after spear of pickled asparagus as a refreshing (and surprisingly addictive) spring snack. …oops?
As you begin to work your manner by means of different asparagus recipes this season, I hope you’ll add this pickled asparagus to the combination. It’s fast and simple to make, and it’s a stunning showcase for the asparagus’s snappy texture and recent style. Serve it as an appetizer, add it to a grain bowl, stuff it right into a sandwich, or down it as a snack. No matter the way you eat this pickled asparagus, I feel you’re going to like it.
Pickled Asparagus Recipe Ingredients
Here’s what you’ll must make this pickled asparagus recipe:
- Fresh asparagus, after all! Look for a bunch with skinny to medium-sized spears. Tougher, thicker spears received’t develop into as tender or as flavorful while you pickle them.
- Distilled white vinegar and water – They make up the bottom of the brine. White wine vinegar would work properly right here too.
- Cane sugar – Don’t skip it! Its sweetness is important to stability the vinegar’s tang.
- Salt – It helps protect the asparagus and provides yummy salty taste.
- Shallot and garlic – They give the pickles complexity and depth. The shallot provides an oniony sweetness, whereas the garlic brings a pleasant chew.
- Fresh dill – For bitter, savory taste.
- And entire peppercorns – For a peppery crowning glory! Use a mixture of colours, or follow all black.
Find the entire recipe with measurements under.
How to Make Pickled Asparagus
In case you’re new to creating pickled greens at residence, I need to offer you a fast overview of the pickling methodology we’re utilizing right here. It’s known as fast pickling, which implies that we’re soaking the asparagus in an acidic brine reasonably than fermenting it with salt. We’re additionally not canning the pickles, which implies that you’ll must retailer them within the fridge. They ought to maintain for about 2 weeks, although in case you’re something like me, you’ll polish them off manner quicker than that.
Here’s the way you’ll make them:
First, prep the asparagus. Start by trimming off any powerful, woody ends. Then, lower the tender asparagus spears into items that may match vertically in your canning jars. While you’re at it, thinly slice the shallot and peel and halve the garlic.
Arrange the asparagus, shallot, garlic, and dill in your jar(s). I like to make use of these 11.5-ounce jars, although common Mason jars or a big quart jar would work tremendous right here too. Note that you could be want roughly brine relying on the dimensions of your jars.
Then, make the pickling liquid. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium warmth. Stir till the sugar and salt dissolve. Pour the new brine over the greens, ensuring they’re absolutely submerged, and sprinkle within the peppercorns. Allow to chill to room temperature.
Finally, cowl and chill. When the pickles are cool, switch them to the fridge. They’ll be able to eat the following day.
Pickled Asparagus Serving Suggestions
Clearly, I really like consuming this pickled asparagus as a snack straight out of the fridge. But there are all types of different methods you should utilize it, too! Here are just a few concepts to get you began:
What are your favourite methods to eat pickled asparagus? Let me know within the feedback!
More Favorite Pickling Recipes
If you like this pickled asparagus, attempt one among these fast and simple pickling recipes subsequent:
Crisp, tangy, salty, and candy, this fast pickled asparagus is a scrumptious spring appetizer or snack! Find my favourite methods to serve it within the submit above.
- 1 bunch asparagus, skinny spears
- ½ shallot, very thinly sliced
- 1 garlic clove, sliced in half
- Just a few dill sprigs
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
- Sprinkle of peppercorns
Trim and discard the woody ends of the asparagus, then trim the asparagus spears in order that they match vertically in your jars. Divide amongst 2 (11.5-ounce) jars or equal. Gather any tender scrap items and tuck these into the jar (if there’s room), together with the shallot, garlic, and dill. The quantity of asparagus and brine used could range based mostly on the dimensions and form of your jars.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium warmth. Stir till the sugar and salt dissolve, about 1 minute. Pour the new brine over the asparagus, ensuring it is absolutely submerged, then sprinkle within the peppercorns. Let cool to room temperature, then cowl and chill in a single day. Store pickled asparagus for as much as two weeks within the fridge.