Pickled Asparagus Recipe
Ingredients:
2 pounds fresh asparagus spears, trimmed to fit your jars
2 cups white vinegar
2 cups water
1/4 cup granulated sugar
2 tablespoons kosher salt
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 bay leaves
4 cloves garlic, peeled and smashed
1 lemon, sliced into rounds
1 teaspoon red pepper flakes (optional, for heat)
Instructions:
Prepare the Asparagus: Trim the tough ends from the asparagus spears to fit the height of your jars. If desired, peel the lower third of the spears to remove any fibrous skin.
Prepare the Brine: In a medium saucepan, combine the white vinegar, water, sugar, salt, mustard seeds, black peppercorns, bay leaves, garlic cloves, lemon slices, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring occasionally, until the sugar and salt are dissolved.
Pack the Jars: Place the asparagus spears into sterilized jars, standing them upright. Be sure to pack them tightly without damaging the spears.
Pour the Brine: Carefully pour the hot brine over the asparagus spears in the jars, covering them completely and leaving about 1/4 inch of space at the top. Use a clean chopstick or knife to remove any air bubbles and adjust the asparagus if necessary.
Seal the Jars: Wipe the rims of the jars with a clean, damp cloth to remove any brine. Place the lids on the jars and seal them tightly.
Process the Jars: If you plan to store the pickled asparagus for an extended period, you can process the jars in a water bath canner. Place the jars in the canner, ensuring they are covered with at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes. Remove the jars from the canner and let them cool completely before storing.
Store the Jars: Store the sealed jars of pickled asparagus in a cool, dark place for at least 1 week before opening. Once opened, store the jars in the refrigerator and use the pickled asparagus within 2-3 weeks.
Pickled Asparagus:
Pickled asparagus is a delightful way to preserve the fresh, crisp flavor of this beloved spring vegetable. This simple and versatile recipe allows you to enjoy the taste of asparagus all year round. The asparagus spears are trimmed and packed into sterilized jars, standing upright to retain their shape and texture. A flavorful brine made from white vinegar, water, sugar, salt, mustard seeds, black peppercorns, bay leaves, garlic cloves, lemon slices, and red pepper flakes (for a touch of heat) is poured over the asparagus, infusing it with a tangy and aromatic flavor. The jars are sealed and processed in a water bath canner to ensure they stay fresh for an extended period. Stored in a cool, dark place, these pickled asparagus spears will keep for several months, providing a delicious and tangy addition to salads, charcuterie boards, or as a garnish for cocktails. Enjoy the taste of spring all year round with this simple and satisfying recipe for pickled asparagus.