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Pickled Asparagus Recipe


Asparagus has the problem of only being available in the spring and our pickled asparagus recipe is a great way to preserve that harvest for later. Pickled asparagus has a great tangy crunch to it and it's great as a snack or on richer foods like steak or duck.

Pickled Asparagus Recipe

Pickled asparagus

Pickled Asparagus Ingredients

3 cloves garlic
2 cups water
2 cups white wine vinegar
1 bay leaf
3 tablespoons sugar
1 tablespoon kosher salt
1 teaspoon red pepper flakes
1 pound fresh asparagus, ends trimmed

Pickled Asparagus Instructions

Clean your jars well.

Blanch the asparagus in boiling, salted water for 1 to 2 minutes. Drain the beans and cool them under cold running water.

Combine all the ingredients except for the asparagus in a pot and bring to a boil.

Fill jars with the asparagus then spoon or pour the liquid into your jars, leaving 1/2 inch at the top and making sure the asparagus are completely submerged. Some people prefer to strain out the spices, other people like to leave them in the jars.

Be sure to remove all air from the jars. Tapping the side of the jars can help, as can using chopsticks or other long, thin objects to release and air bubbles.

Wipe the tops of the jars and apply the lids and rings.

Once the jars are cool place them in the refrigerator, they will last for up to 6 weeks.

The pickled asparagus are ready for eating right away but the flavor will continue to develop the longer they are in the liquid.



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