The benefits of pickled asparagus go beyond simple vegetable preservation, and the process is really quite easy. Why should you take the time to pickle this flowering spring vegetable? Pickled asparagus is a very good source of fiber and probiotics, making it a good choice to promote gut health. It’s also full of antioxidants and vitamin K, contains plenty of vitamin E, is rich in folic acid, and promotes reproductive health. In addition to these health benefits, asparagus is a delicious and well-known aphrodisiac! If this list of virtues isn’t a reason to start pickling, we don’t know what is!
Pickled Asparagus Recipe
INGREDIENTS
30 asparagus spears
1/3 cup salt
2 quarts water
1 2/3 cups distilled white vinegar
2/3 cup sugar
1 1/2 teaspoons dill seed
2 sprigs fresh dill
1 bay leaf
2 whole garlic cloves
1 teaspoon salt
1 teaspoon mustard seed
1/2 teaspoon chili pepper flakes
INSTRUCTIONS
- Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
- Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.
- In a saucepan over medium heat, combine vinegar, sugar, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
- Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig, 1 bay leaf, and 2 whole garlic cloves into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place.
Recipe and Styling by Anna Franklin / Photography and Story by Star Laliberte
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