If you're looking for a way to elevate your asparagus game, this Zesty Lemon Dill Pickled Asparagus is a must-try. It's the perfect blend of tangy, spicy, and fresh, making it a delightful addition to any meal.
Asparagus serves as the star of the show, offering a crisp texture that holds up well during pickling. The white vinegar contributes the necessary acidity to preserve and flavor the vegetables. We balance this with fresh lemon juice, which adds brightness and a touch of zest. Kosher salt is crucial for seasoning and also helps draw out moisture from the asparagus. Garlic slices infuse a savory depth, while a touch of sugar mellows the acidity. Black peppercorns offer a subtle heat and complexity, and mustard seeds provide an aromatic spiciness. Red pepper flakes add a controlled kick, and fresh dill brings a classic herbal note that pairs beautifully with lemon.
These pickled asparagus spears are fantastic on a charcuterie board, adding a bright note alongside meats and cheeses. They also make a great garnish for Bloody Marys, offering a unique twist. For a simple snack, enjoy them straight from the jar, or chop them up into salads for an extra zing.
Start by sterilizing your jars and lids. This step is crucial for food safety and ensures your pickles stay fresh for as long as possible. Simply boil them in water for about 10 minutes. While they're boiling, you can prepare your pickling liquid. In a large pot, combine your vinegar, water, lemon juice, kosher salt, sugar, black peppercorns, mustard seeds, and red pepper flakes. Bring this mixture to a boil over medium heat. The aroma will fill your kitchen and give you a hint of the deliciousness to come.
Next, pack your trimmed asparagus, garlic slices, and dill sprigs tightly into the sterilized jars. Packing them tightly ensures they stay submerged in the brine and absorb all those wonderful flavors. Carefully pour your hot vinegar mixture over the asparagus, leaving about a 1/2 inch of headspace at the top. This headspace is important for sealing the jars properly.
Wipe the rims of the jars to remove any spilled brine, which could interfere with sealing. Apply the lids and process the jars in a boiling water bath for 10 minutes. This step not only seals the jars but also helps meld the flavors together. Once done, allow the jars to cool for 24 hours. For the best flavor, store them in a cool, dark place for at least two weeks before diving in. Trust me, the wait is worth it!
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