Pickled Asparagus
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- About 5 pounds asparagus, thin to medium-thick
- 2¼cups distilled white or white wine vinegar (labeled at least 5 percent acidity)
- 4tablespoons salt
- 2garlic cloves, slivered
- 1teaspoon dill seed (optional)
- ¼teaspoon hot pepper flakes
- ¼teaspoon whole allspice (optional)
- ¼teaspoon cumin seed (optional)
- ¼teaspoon coriander seed (optional)
- Hard-boiled eggs for serving
- extra virgin olive oil for serving
- freshly ground black pepper, for serving
Nutritional analysis per serving (4 servings)
193 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 12 grams dietary fiber; 11 grams sugars; 14 grams protein; 1674 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut bottoms off asparagus to make them fit upright in a pint jar. Asparagus tips should be at least ½ inch below lid. (Reserve bottoms for another use.)
- Step 2
Pour about 2 inches water into a skillet large enough to hold asparagus lying down; bring to a boil. In batches, blanch asparagus: place in skillet, bring water back to a boil, and then immediately remove and run under very cold water or dunk in ice water. Set aside to drain.
- Step 3
Combine remaining ingredients in a saucepan with 2¼ cups vinegar and bring to a boil. Stir occasionally and cook just until salt dissolves; turn off heat.
- Step 4
Prepare 4 clean, hot pint jars and bands, and new lids. (Dip in boiling water, or run through dishwasher.) When jars are dry but still hot, pack asparagus into them, wedging spears in tightly. There should be enough for 3 or 4 full jars: do not half-fill jars.
- Step 5
Pour in vinegar solution, just to barely cover tips of asparagus. Make sure to leave ½ inch air space above vinegar solution. Distribute garlic slivers and spices evenly among jars. Wipe rims with a clean paper towel dipped in hot water, place lids on top and screw on bands. (Not too tight, just firmly closed.)
- Step 6
Prepare a boiling-water bath in a deep pot with a rack. Place jars on rack and pour water over them, making sure water covers jars by 2 to 3 inches. Bring water back to a rolling boil over high heat, start a timer for 10 minutes, then reduce heat and gently boil. When timer goes off, turn off heat and wait 5 minutes before removing jars with jar lifter or tongs. Let cool on counter, untouched, 4 to 6 hours. After 12 to 24 hours, check seals: lift each jar up by the lid, and press the lid to make sure the center is sucked down tightly.
- Step 7
Store in a cool, dark, dry place (not refrigerator) for 4 weeks before using, or up to 1 year. Refrigerate after opening. To serve, drain off pickling liquid and arrange asparagus on plates. Add hard-boiled egg, drizzle with oil and shower with black pepper.
Private Notes
Comments
So - this Recipe has a pretty big misprint. In step 3 it calls for 2.25 cups water - which is NOT what you should do. This is the step where you should use 2.25 cups vinegar...
This has to be an error -- all vinegar and no water? I made such a mistake once and tossed out the sour, bleached result. Also, the quantity of salt seems to be about five times more than other recipes that I have seen Is this right?
I think there is still an error in the recipe, right? Vinegar shouldn't be the only liquid, right? It should be 50% vinegar, and 50% water? The pickled asparagus on the National Center for Home Preserves has 50/50 vinegar water. 100% vinegar would be too intense (unnecessarily acidic). Someone needs to check this as it is a health issue that needs to be gotten right. As is, this recipe won't kill anyone, but without the water it will be unpalatable.
5lbs of asparagus only made 3 pints, since we used top half of spears only