Cappers Farmer Blogs > Nelsons Edible Acres

Easy Peasy Pickled Asparagus

Christine NelsonIn my opinion, nothing means spring more than asparagus. It's the first thing to pop out of the ground for us to eat, because we don't have a greenhouse (yet!), and we are eating it like crazy right now.

I'm a huge fan of refrigerator pickles. They are super easy to make, taste delicious and in my experience are more crispy than ones I have canned. Plus, you can make them in super small batches. Easy peasy.

When I was trying to think of something different to do with some asparagus today I figured pickled ones would fit the bill. Anything pickled reminds me of summer and today was gorgeous and summery. A perfect combination.


Pickled Asparagus
Yields 1 quart.

1 bunch asparagus, enough to fill a 1-quart jar
1 to 2 cloves of garlic
1 teaspoon dill seed
1 teaspoon black peppercorns
1 cup water
1 cup white vinegar or apple cider vinegar
1 tablespoon sea salt

*Trim asparagus to fit jar, leaving 1/2 in headspace.

*Blanch asparagus in boiling water for 30 seconds (this will help with flavor).

*Pack into a wide mouth quart jar. You don't want to damage the asparagus, but pack tightly.

*Add garlic, peppercorns and dill seed.

*Bring water, vinegar and salt to a simmer in a saucepan.

*Pour over packed asparagus, just covering asparagus.

*Lightly tap jar on the counter to release the air bubble. Place a lid on the jar. Leave at room temperature until cool, then place in the fridge for 48 hours before eating.

*May be kept up to 1 month in the back of the fridge.