Preserve some of your fresh asparagus for late by pickling it! This delicious recipe for pickled asparagus proves once and for all that you can pickle more than just cucumbers.

Source: Better Homes and Gardens

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Credit: Jacob Fox

Recipe Summary

prep:
15 mins
chill:
1 day
total:
1 day
Servings:
12
Yield:
3 pint jars (4 1/2 cups asparagus)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim asparagus to 4-inch spears, making sure tough ends are completely removed. Bring a large pot of water to boiling. Add asparagus; blanch 1 minute (tip, p. xx). Transfer asparagus to an ice bath to cool. Drain and set aside.

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  • Divide asparagus, garlic, rosemary, and crushed red pepper among three clean pint jars.

  • In a medium nonreactive saucepan (tip, p. xx) bring water, both vinegars, the sugar, and salt just to boiling, stirring to dissolve sugar. Remove from heat; pour hot vinegar mixture over asparagus mixture. Cover, cool, and chill 24 hours or up to 1 week.

Serving Ideas

1. Use to garnish bloody marys
2. Wrap with prosciutto
3. Spread crostini with herbed semisoft cheese; top with cut up asparagus

Nutrition Facts

13 calories; carbohydrates 3g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 302.9IU; vitamin c 2.3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 20.8mcg; sodium 25mg; potassium 82mg; calcium 10mg; iron 0.9mg.
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