Pickled asparagus
Got a surplus of fresh asparagus? Don't panic. Pickle! Pickled asparagus can be kept in the refrigerator for several weeks.
Nutrition Facts
Serving Size: 1/2 cup
Calories: 24
Serving size
1/2 cup
Calories
24
Monounsaturated fat
Trace
Saturated fat
Trace
Total fat
Trace
Sodium
5 mg
Cholesterol
0 mg
Dietary fiber
2 g
Protein
2 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 6)
- 1 pound fresh asparagus, trimmed (about 3 cups)
- 1/4 cup pearl onions
- 1/4 cup white wine vinegar
- 1/4 cup cider vinegar
- 1 sprig fresh dill (or 2 teaspoons dried)
- 1 cup water
- 2 whole cloves
- 3 cloves garlic, whole
- 8 whole black peppercorns
- 1/4 teaspoon red pepper flakes
- 6 whole coriander seeds
Directions
Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in a strainer, wash well and drain. Trim onions. Combine all ingredients in air-tight containers. Refrigerate up to 4 weeks.
