Make asparagus season last so much longer with this recipe for delicious pickly flavor.
PREPARED, STYLED, AND PHOTOGRAPHED BY CARLA WITT FORD
Pickled Asparagus
Make asparagus season last so much longer with this recipe for delicious pickly flavor.
Ingredients
- ½ teaspoon black peppercorns
- 2 cloves garlic peeled and cut in half lengthwise
- 4 dill sprigs fresh
- 1 pound asparagus 20–30 spears, fresh
- 1½ cups white vinegar
- 1 cup water
- 2 tablespoons kosher salt
- 1½ teaspoons sugar
- 1 quart-size canning jar with ring and lid sterilized
Instructions
- Add peppercorns, garlic, and dill to jar.
- Break bottoms of spears or cut to fit jar. Place spears in jar, tops down.
- Add vinegar, water, salt, and sugar to a medium saucepan. Bring to boil over medium heat, stirring until salt and sugar have dissolved.
- Pour hot vinegar mixture over asparagus. Cover asparagus completely with mixture.
- Let cool then add lid and ring. Refrigerate 24 hours.
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