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


Ingredient Checklist


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.

  • 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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 25 mg sodium. 82 mg potassium; 3 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 303 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 21 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;