Pickled asparagus is a tangy, crunchy treat that adds a bright pop to any meal or charcuterie board. This recipe is perfect for those springtime farmers' market finds, allowing you to savor the season's best even after it passes.
Asparagus: The star of the show, bringing a crisp texture and a slight earthiness that pairs perfectly with the tangy brine.
White vinegar: Provides the acidic base for the pickling process, ensuring preservation and that signature tang.
Water: Dilutes the vinegar just enough to balance the acidity without losing potency.
Granulated sugar: Adds a touch of sweetness to counteract the vinegar's sharpness.
Kosher salt: Enhances flavor while also playing a crucial role in the preservation process.
Whole mustard seeds and black peppercorns: Infuse the brine with subtle warmth and complexity.
Garlic cloves: Impart a savory depth that complements the other ingredients.
Red pepper flakes: Introduce a gentle heat to the mix, customizable based on your spice tolerance.
Dill sprigs: Add freshness and a classic pickling aroma that elevates the overall experience.
These pickled asparagus spears are fantastic alongside a cheese platter or charcuterie board. They also make a tangy addition to sandwiches or can be chopped and tossed into salads for a zesty punch. If you're feeling adventurous, try them in a Bloody Mary for a unique garnish.
Start by giving those asparagus spears a good wash to remove any dirt, then trim off the woody ends. The fresher the asparagus, the better they’ll pickle, so keep an eye out for firm, vibrant stalks.
In a large saucepan, combine the white vinegar, water, sugar, and salt. Heat this mixture over medium-high heat, stirring occasionally, until the sugar completely dissolves. Once it’s boiling, add the mustard seeds, peppercorns, garlic, and red pepper flakes. Give it a good stir and remove from heat.
While the brine is still hot, pack the asparagus spears upright into sterilized jars. Tuck in the dill sprigs, making sure they’re evenly distributed among the jars. Carefully pour the hot vinegar mixture over the asparagus, ensuring each jar has a bit of the spices. Leave about a half-inch of headspace at the top of each jar.
Seal the jars with their lids, then process them in a boiling water bath for about 10 minutes. This not only seals the jars but also helps meld the flavors together. Once done, let them cool at room temperature.
Store the cooled jars in a cool, dark place for at least a week before opening. This gives the flavors time to develop and intensify. Trust me, the wait is worth it!
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