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–+ servings

Small Batch Pickled Asparagus

Easy and delicious, Pickled asparagus makes a great addition to a cheese plate or a Bloody Mary, or enjoy alone as a pickle on the side!
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Servings: 1 Quart Jar
Course: Pickles
Cuisine: American
Calories: 308
Ingredients Method Nutrition

Ingredients
  

  • 1 pound asparagus cleaned & trimmed
  • 2 cloves garlic peeled & smashed
  • 1 tsp dill seed
  • 1 tsp mustard seed
  • 1/4 tsp peppercorns
  • 1 cup water
  • 2 cups white vinegar
  • 2 tbsp sugar
  • 1 tbsp canning salt

Method
 

  1. After washing the asparagus, cut each stalk to 6 inches long.
  2. Into the bottom of a clean quart jar add 2 cloves of smashed garlic, 1 teaspoon of dill seed, 1 teaspoon of mustard seed and 1/4 teaspoon of peppercorns.
  3. Fit as many asparagus spears as you can into the quart jar and set aside.
  4. In a small saucepan, combine water, white vinegar, sugar and salt and heat on high heat until boiling.
  5. Pour boiling vinegar mixture over the asparagus leaving 1/4 inch headspace.
  6. Wipe the rim of the jar with a damp paper towel and apply the seal. Put the ring on so it is just fingertip tight. Using the canning tongs, gently transfer the jar to the water bath canner.
  7. The jar should be covered by at least an inch of water. Return the water to a boil and process for 10 minutes. Using canning tongs, remove from the water bath canner and transfer to a kitchen towel or cooling rack. Leave to cool for 4 hours minimum. Enjoy!

Nutrition

Calories: 308kcalCarbohydrates: 46gProtein: 12gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7010mgPotassium: 1014mgFiber: 11gSugar: 33gVitamin A: 3438IUVitamin C: 28mgCalcium: 207mgIron: 11mg

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