Spicy Pickled Asparagus
Pepper flakes and mustard seed give your pickled asparagus some extra zip. Enjoy these spicy pickled spears in your cocktail, on a charcuterie platter, or in your favorite salads.
Equipment
- 3 (24-oz) tall canning jars with rings and lids
- Water bath canner if canning
Ingredients
- 4 cups (946 ml) white vinegar
- 4 cups (946 ml) water
- 4 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 3 cloves garlic
- 1 ½ teaspoons crushed red pepper flakes
- 1 ½ teaspoons mustard seed
- ¾ teaspoons dill seed
- 2.2 pounds (1 kg) fresh asparagus trimmed to the length of the jars
Instructions
- Sanitize three 24-ounce jars. If you are planning to water bath can the pickles, prepare your canner according to manufacturer's instructions.
- In a large saucepan over medium heat, combine the vinegar, water, salt, and sugar. Bring to a boil, then reduce heat to low to keep the brine hot.
- To each jar add 1 clove garlic, ½ teaspoon pepper flakes, ½ teaspoon mustard seed, and ¼ teaspoon dill seed.
- Slide the asparagus into each jar so that the stalks are all standing, pointing in the same direction.
- Pour the brine over the asparagus, leaving ½-inch of headspace in each jar. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
- Store in the fridge or process in a boiling water bath for 15 minutes, adjusting for elevation. Remove the jars from the water bath and let cool for 24 hours before moving. Let them sit for at least 1 week before enjoying.
Nutrition
Serving: 3spearsCalories: 10kcalCarbohydrates: 2gProtein: 1gSodium: 100mgSugar: 1g
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