Imported from the web
Pickled Asparagus
Crisp asparagus spears are packed with shallot, garlic, and dill, then covered in a sweet-and-salty vinegar brine. Chill overnight for a bright, tangy pickle.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1 bunch asparagus (Thin spears; trim woody ends and fit spears vertically in jars. Amount used may vary with jar size.)
- 0.5 shallot (Very thinly sliced)
- 1 garlic clove (Sliced in half)
- dill sprigs (A few)
- 1 cup distilled white vinegar
- 1 cup water
- 2 tbsp cane sugar
- 1 tbsp sea salt
- peppercorns (Sprinkle some into each jar)
Steps
- 1
Trim and discard the woody ends of the asparagus. Trim the spears so they fit vertically in two 11.5-ounce jars or equivalent.
- 2
Divide the asparagus between the jars. Gather any tender scrap pieces and tuck them in if there is room.
- 3
Add the shallot, garlic, and dill to the jars with the asparagus.
- 4
In a medium saucepan over medium heat, combine the vinegar, water, sugar, and salt. Stir until the sugar and salt dissolve, about 1 minute.
- 5
Pour the hot brine over the asparagus, making sure the spears are fully submerged.
- 6
Sprinkle peppercorns into each jar.
- 7
Let the jars cool to room temperature, then cover and chill overnight.
- 8
Serve chilled. Store the pickled asparagus in the refrigerator for up to two weeks.
Notes
The amount of asparagus and brine needed may vary with the size and shape of the jars. Refrigerate for up to two weeks.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →