Week 14: Pickled Asparagus

Yet another item that would be great added to a Bloody Mary, this pickled asparagus recipe is quick, easy and versatile. Similar to other pickle recipes that use more sturdy vegetables – brussels sprouts and carrots, for example – the only extra step here is a quick blanch for better veggie texture.

You could definitely try other flavors with this pickle recipe – red pepper flakes, mustard seeds (like this one), fresh herbs…whatever your heart desires. I went with oregano for something new and different – my fridge is overloaded with dill pickled items right now and it was time to change things up.

Final tip: Best to use quart jars for this, particularly the wide-mouth kind for better access and to maximize the asparagus spear length.


Pickled Asparagus Recipe

Makes 2 quarts

Ingredients:

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  • 2 1/2 cups water
  • 2 1/2 cups white vinegar
  • 1/4 cup kosher salt
  • 2 tsp dried oregano (1 per quart)
  • 2 tsp black peppercorns  (1 per quart)
  • 4 cloves garlic
  • 3 lbs asparagus (also usually equals 3 bunches)
  • More water, ice for blanching

Instructions:

  • Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.

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  • Trim asparagus to fit jars. There will probably be some good asparagus left in the trimmings…keep for later use, either to add to fill jars, or for cooking cook.
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There’s still good stuff in those snipped tips!
  • Bring extra water to a boil; add asparagus for 1 minute. Transfer to ice bath to stop cooking process.

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  • Add spices of choice and halved garlic cloves to the jars (2 whole cloves per quart).

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  • Stuff asparagus spears into jars – really cram them in there!

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  • Pour brine over jars and give them a shake to distribute spices. Best served cold and good within a day or so!

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