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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.




  • 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 saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 0 mg cholesterol, 25 mg sodium, 3 g carbohydrates, 1 g fiber, 2 g sugar, 1 g protein.