Pickled Asparagus

Staff Writer
Pickled Asparagus
Pickled Asparagus
Jacqui Melville

Pickled Asparagus

As a general rule, when it comes to pickling, it should be done when the produce is at its peak and is therefore cheaper. When it comes to pickling asparagus, I don't really follow that rule, though. I usually pickle different varieties of asparagus at the start of the season to preserve the first crop, which have skins that are really succulent and do not need peeling. Pickled asparagus is great as part of an antipasti platter or added to salads when the fresh stuff is out of season.

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12
Servings
42
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 bunches asparagus
  • Salt, to taste
  • 2 1/3 Cups white-wine vinegar
  • 1 1/2 Cup apple cider vinegar
  • 1/4 Teaspoon coriander seeds
  • 1/4 Teaspoon white peppercorns
  • 1/4 Teaspoon mustard seeds
  • 2 cloves garlic, sliced thinly
  • 1 shallot, sliced thinly

Directions

Preheat the oven to 275 degrees.

Wash three 10 ½-ounce glass jars and make sure they are odor-free and dry. Lay a jar on its side and measure the asparagus next to it, chopping off the bottom part of the stalks to fit the jars. (Discard the scraps or use to make asparagus soup or a salad.)

In a saucepan, bring salted water to a boil over high heat and set up an ice bath. Quickly blanch the asparagus, then drain and refresh in the ice bath. Once cool, take, out and pat dry, then place into the jars, crown side up.

Put the vinegars in a saucepan and bring to a boil, then let cool. Divide the spices, garlic, and shallot among the jars and pour over the vinegar, making sure the liquid completely covers the asparagus.

Screw on the lids, place on a baking sheet, and put into the oven for 10 minutes. Label and store in your cupboard for at least 1 week before using, but 3 months is better. Unopened jars will keep until the next season. Once opened, store in the refrigerator.

Pickle Shopping Tip

Look for glass jars with metal lids (preferably Mason jars). They are more easily sanitized than plastic containers.

Pickle Cooking Tip

When pickling foods, invert the jar for about 5 minutes after sealing it to ensure a tight seal.

Nutritional Facts

Total Fat
0.2g
0.3%
Sugar
3g
N/A
Protein
3g
5%
Carbs
6g
2%
Vitamin A
43µg
5%
Vitamin B6
0.1mg
6.3%
Vitamin C
7mg
12%
Vitamin E
1mg
6%
Vitamin K
47µg
59%
Calcium
36mg
4%
Fiber
3g
10%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
3mg
14%
Magnesium
19mg
5%
Niacin (B3)
1mg
6%
Phosphorus
67mg
10%
Potassium
271mg
8%
Riboflavin (B2)
0.2mg
9.5%
Sodium
453mg
19%
Thiamin (B1)
0.2mg
11.1%
Zinc
0.7mg
4.4%

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