Tender-crisp spears with a tangy bite are ready to eat after an overnight soak in the fridge, though the flavors develop further the longer they sit. They're the perfect vinegary snack without the hassle of canning.
2bundlesmedium asparagus650 grams total or close to 1.5 pounds
12sprigsfresh dill
1smallred onionfinely sliced
8clovesgarlic
2Tablespoonspeppercorns
2teaspoonspickling spices
2 3/4 cupdistilled white vinegar
2 3/4cupwater
1Tablespoongranulated sugar
2teaspoonssea salt
Instructions
Wash and cut the asparagus to fit into two 16-ounce mason jars and divide equally, vertically.
Over the two jars, divide the sprigs of dill, red onion, garlic, peppercorns, and pickling spices.
In a small saucepan add the vinegar, water, sugar, and sea salt and bring to a boil over high heat. Stir until the sugar and salt are dissolved then pour evenly into each jar. TIP - You should be able to fully cover the asparagus with the brine. If you boiled it down too far, boil a bit more water and fill.
Carefully, place lids on the jars to seal, and flip them upside-down to cool. Once cool, place in the fridge overnight (for best flavor allow them to sit for 3-5 days).
Notes
We used distilled white vinegar. You can substitute with apple cider vinegar if desired, this will add a little more sweetness to the brine.
You will need two bunches of asparagus, around 325 grams each, for this recipe which will yield two 16-ounce jars of pickled asparagus. Trim the asparagus to fit your mason jars.
We have tested this recipe with both red onion and white onion, both work well. The red onion may tint the color of your brine after sitting for a few days in the refrigerator, but it will not affect the quality or taste.
The sugar called for helps counteract the sharpness of the vinegar.
For spicy pickled asparagus, add some red pepper flakes!