These zesty pickled asparagus spears are crisp, tangy, and infused with a bold kick of flavor. Perfect for adding a gourmet touch to salads, charcuterie boards, or as a garnish for Bloody Mary cocktails!
Ingredients:
- 2 pounds fresh asparagus (trimmed to fit jars)
- 4 garlic cloves, peeled
- 2 teaspoons red pepper flakes (adjust to taste)
- 2 teaspoons mustard seeds
- 1 teaspoon dill seeds (or 2 fresh dill sprigs per jar)
- 2 cups white vinegar (5% acidity)
- 2 cups water
- 2 tablespoons kosher salt
- 1 tablespoon granulated sugar
Instructions:
1. Prepare the Asparagus
- Wash the asparagus and trim the woody ends. Cut them to fit your jars, leaving about 1 inch of headspace at the top.
- Blanch the asparagus by boiling them for 1-2 minutes, then immediately transfer them to an ice bath to keep them crisp. Drain and set aside.
2. Prepare the Brine
- In a medium saucepan, combine the vinegar, water, salt, and sugar.
- Bring the mixture to a boil, stirring until the salt and sugar dissolve. Remove from heat.
3. Pack the Jars
- Sterilize your jars by boiling them in water for 10 minutes. Keep them warm until ready to use.
- In each jar, place 1 garlic clove, 1/2 teaspoon red pepper flakes, 1/2 teaspoon mustard seeds, and a pinch of dill seeds (or 1 dill sprig).
- Tightly pack the asparagus spears upright into the jars, leaving 1 inch of headspace.
4. Fill the Jars with Brine
- Carefully pour the hot brine over the asparagus, covering them completely while leaving 1/2 inch of headspace.
- Wipe the rims of the jars clean, place the lids on top, and screw the rings on snugly.
5. Process the Jars
- Place the filled jars in a water bath canner, ensuring they’re fully submerged in boiling water.
- Process for 10 minutes (adjust for altitude if needed).
- Remove the jars and let them cool on a towel or rack.
6. Check the Seals
- Once cool, press the center of the lids. If they don’t pop, the jars are sealed. Store them in a cool, dark place.
Serving Suggestions:
- Add to Bloody Mary cocktails for a zesty garnish.
- Serve on charcuterie boards alongside meats and cheeses.
- Chop and toss into salads for a tangy crunch.
- Use as a topping for sandwiches or burgers.
Tips for Success:
- Use fresh, firm asparagus for the best texture.
- Adjust the spice level by adding more or fewer red pepper flakes.
- Let the pickled asparagus rest for at least 1-2 weeks before opening to allow the flavors to develop.
Zesty and full of flavor, these pickled asparagus spears will quickly become your favorite gourmet garnish!
