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A delicious plate of Pickled Asparagus

Pickled Asparagus

A quick and delicious way to preserve asparagus, perfect for adding a tangy crunch to salads or as a snack.
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Prep Time 15 minutes
Total Time 1 day
Servings: 2 jars
Course: Condiment
Cuisine: Preserved
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Asparagus
  • 25 g Shallot very thinly sliced
  • 1 clove Garlic sliced in half
  • 5 g Dill Sprigs
  • 240 ml distilled white vinegar
  • 240 ml water
  • 30 g cane sugar
  • 15 g sea salt
  • Peppercorns

Equipment

  • Medium saucepan
  • Jars

Method
 

  1. Trim and discard the woody ends of the asparagus, then trim the asparagus spears so that they fit vertically in your jars. Divide among 2 (11.5-ounce) jars or equivalent. Gather any tender scrap pieces and tuck those into the jar (if there’s room), along with the shallot, garlic, and dill.
  2. Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute.
  3. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle some peppercorns into each jar.
  4. Let cool to room temperature, then cover and chill overnight.
  5. Store pickled asparagus for up to two weeks in the fridge.

Notes

Pickled asparagus makes a great addition to salads, cheese boards, or as a snack on its own. Adjust the seasoning and herbs to your taste.