Equipment
Ingredients
Main
- 2270 g asparagus, trimmed
Pickling Brine
- 525 ml white wine vinegar
- 60 g salt
- 2 garlic, slivered
- 1 g dill seed
- 1 g red pepper flakes
- 1 g whole allspice
- 1 g cumin seeds
- 1 g coriander seeds
For Serving
- 1 hard-boiled egg
- 15 ml olive oil
- black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 260 kcal
- Protein
- 20 g
- Carbohydrates
- 39 g
- Fat
- 7 g
- Fiber
- 18 g
- Sugar
- 15 g
- Sodium
- 42 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 37 mg
- Potassium
- 1690 mg
- Calcium
- 251 mg
- Iron
- 17.4 mg
- Magnesium
- 122 mg
- Phosphorus
- 452 mg
- Zinc
- 4.5 mg
- Vitamin A
- 311 mcg
- Vitamin C
- 49 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 9.5 mg
- Vitamin K
- 324 mcg
- Vitamin B6
- 1.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 1.12 mg
- Riboflavin
- 1.14 mg
- Niacin
- 7.7 mg
- Folate
- 400 mcg
- Water
- 725 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the woody ends from the asparagus so the spears fit vertically in the jars with 1.5 cm (1/2 inch) of headspace.
Fill a skillet with 5 cm (2 inches) of water and bring it to a boil at 100°C (212°F).
Blanch the asparagus spears in batches until the water returns to a boil.
Transfer the blanched asparagus immediately into a bowl of ice water to stop the cooking process.
Combine vinegar, salt, and spices in a saucepan and bring to a boil until the salt is fully dissolved.
Sterilize the pint jars, lids, and bands by submerging them in boiling water.
Pack the cold asparagus spears tightly into the hot, sterilized jars.
Pour the hot brine into the jars, covering the tips and leaving 1.5 cm (1/2 inch) of headspace.
Distribute the slivered garlic among the jars and wipe the rims with a damp towel before securing the lids.
Process the sealed jars in a boiling water bath for 10 minutes, ensuring they are covered by 5 cm (2 inches) of water.
Turn off the heat and let the jars remain in the hot water for 5 minutes.
Remove the jars and let them cool on a flat surface for 6 hours without moving them.
Store the jars in a cool, dark place for 4 weeks to allow the flavors to develop.
Chef's Notes
- Ensure the asparagus is packed as tightly as possible to prevent spears from floating.
- The 4-week aging period is essential for the vinegar punch to mellow and spices to penetrate.
Storage
Refrigerator: 1 month — Keep refrigerated after opening.
Troubleshooting
Asparagus is soft or mushy
Cause: Overcooked during blanching or water bath processing
Fix: Cannot be fixed
Prevention: Strictly follow blanching times and use an ice bath immediately.
Jar lid does not seal
Cause: Food residue on the rim or insufficient headspace
Fix: Refrigerate and consume within 2 weeks
Prevention: Wipe rims thoroughly and maintain 1.5 cm headspace.
Cultural Context
Pickling is a traditional method of food preservation that has been used for centuries across many cultures, including American. This recipe for pickled asparagus offers a modern take on this age-old technique, allowing for enjoyment of seasonal produce beyond its typical harvest time. It's a common way to extend the life of abundant spring asparagus in home kitchens.
