Julie's Spicy Pickled Asparagus
Get ready to elevate your snack game with Julie's Spicy Pickled Asparagus, a zesty and flavorful twist on classic pickled veggies! Featuring tender asparagus spears infused with the bold flavors of garlic, dill, and a perfect kick of red pepper flakes, this recipe creates a tangy, mildly spicy treat that's irresistibly crunchy. The easy brine, made with white vinegar, pickling salt, and a touch of sugar, strikes the perfect balance of savory and sharp. Ideal for canning enthusiasts, this small-batch recipe comes together quickly and is shelf-stable, making it a fantastic addition to antipasto platters, charcuterie boards, or a Bloody Mary garnish. With just a week of curing time, you'll have your homemade pickled asparagus ready to enjoy or gift to loved ones. Let this unique recipe be your go-to for preserving spring's bounty with spicy flair!
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Ingredients
- 2 pounds Asparagus spears
- 4 cups Water
- 2 cups White vinegar
- 2 tablespoons Pickling salt
- 1 tablespoon Sugar
- 4 whole Garlic cloves
- 4 sprigs Dill sprigs
- 1 teaspoon Red pepper flakes
- 1 teaspoon Black peppercorns
Directions
Step 1
Trim the tough ends off the asparagus spears, ensuring they fit vertically in the jars you’ll use for pickling.
Step 2
In a large pot over medium heat, combine the water, white vinegar, pickling salt, and sugar. Stir until the salt and sugar dissolve completely, then bring the mixture to a boil. Reduce the heat to low and keep the brine warm while preparing the jars.
Step 3
Sterilize four pint-sized canning jars and their lids by boiling them in water for 10 minutes. Remove them carefully and place them on a clean towel to dry.
Step 4
Into each sterilized jar, place one garlic clove, one dill sprig, a pinch of red pepper flakes, and 5-6 black peppercorns.
Step 5
Pack the trimmed asparagus spears tightly into the jars, tips pointing upward. Ensure there’s a 1/2-inch headspace at the top of each jar.
Step 6
Carefully pour the hot brine into each jar, covering the asparagus completely while maintaining the 1/2-inch headspace. Run a clean knife or chopstick around the interior of the jar to release air bubbles.
Step 7
Wipe the rims of the jars clean with a damp cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Step 8
Process the jars in a boiling water bath for 10 minutes. Ensure the jars are fully submerged in water throughout the process.
Step 9
Remove the jars from the water bath carefully and place them on a towel to cool. As they cool, the lids should seal with a satisfying ‘pop’.
Step 10
Allow the pickled asparagus to cure for at least 1 week before opening for the best flavor. Store unopened jars in a cool, dark place for up to 1 year. Once opened, refrigerate and consume within 1 month.
Nutrition Facts
| Serving size | (2407.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 332.9 |
| Total Fat 0.6g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 11672.4mg | 0% |
| Total Carbohydrate 52.0g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 23.7g | |
| Protein 22.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 358.4mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 2322.7mg | 0% |
Source of Calories