Refrigerator Pickled Asparagus

Name: Refrigerator Pickled Asparagus
Prep time: 20 min
Cook time: 1 min
Total time: 10101 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 pounds asparagus spears; 1 pint water; 1/4 cup plus 2 tablespoons apple cider vinegar; 1 1/2 tablespoons kosher salt, or another non-iodized salt; 1 tablespoon sugar, or 2 teaspoons honey; 4 cloves garlic; 2 to 4 grape leaves, depending on jars used, optional; 1 teaspoon dried dill weed, or 2 dill flower heads, or 2 sprigs fresh dill leaves; 1 teaspoon whole mustard seeds; 1 slice lemon, optional; 1 small dried chile pepper, optional

Light and tangy refrigerator pickled asparagus, prepared without canning, is ready to enjoy in three days.

⭐ 4 (62 reviews) Prep: 20 minCook: 1 minTotal: 10101 minYields: 8 servings

Category Tags:

Appetizer Snack Side Dish

Cuisine Tags:

American

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Instructions

Start boiling a large pot of water for blanching and a separate pint of water for the brine.
Wash and trim asparagus spears, discarding tough ends.
Prepare a large bowl of ice water.
Blanch asparagus in boiling water for 15 seconds, then immediately transfer to ice water for 1-2 minutes; drain well.
Combine pint of water, vinegar, salt, and sugar; bring to a boil, stirring to dissolve, then cool the brine.
Place garlic cloves and a grape leaf (if using) into a clean quart jar.
Pack the blanched asparagus spears tightly into the jar, layering with dill, mustard seeds, lemon slice, and dried chile (if using).
Pour the cooled brine over the asparagus, ensuring spears are fully submerged.
Secure the lid and refrigerate for at least three days before serving.

Nutritional Info (per serving)

Calories: 37 kcal

Carbohydrate: 7 g

Cholesterol: 0 mg

Fiber: 2 g

Protein: 3 g

Saturated Fat: 0 g

Sodium: 727 mg

Sugar: 3 g

Fat: 0 g

Unsaturated Fat: 0 g