Quick Pickled Asparagus

🧂 Ingredients

• 1 lb asparagus

  fresh
• 5 cups ice water

  4 cups cold water + 1 cup ice
• 1 cup white vinegar

  distilled vinegar or spirit vinegar
• 1 cup water
• 1 tsp pickling salt

  canning salt/preserving salt
• 1.4 oz sugar

  3 Tbsp
• 0.3 oz garlic

  2 cloves
• 1/2 Tbsp coriander seeds
• 0.7 oz dill

  optional

Instructions

• 1 Trim the woody ends of the asparagus, then cut again into identically sized
  spears. You should cut them just a little shorter than the inside height of your
  jar so they fit perfectly and are not crushed.
• 2 Place the asparagus spears into a large bowl of ice water for 20 minutes.
• 3 In the meantime, clean and sterilize your mason jar. Preheat the oven to
  325ºF/160ºC. Wash the jar in hot, soapy water, rinsing it well. Then, taking
  away all rubber, plastic, and other non-heatproof elements, place the jar(s)
  onto a clean oven tray and heat for 10-15 minutes until dry.
• 4 Thinly slice the garlic and chop the dill and other fresh herbs, if using. Set
  aside.
• 5 In a saucepan, mix the water, sugar, vinegar, and pickling salt and bring to a
  soft boil over medium-high heat. Reduce the heat and boil gently for 5 minutes.
  Stir occasionally to make sure the salt and sugar are dissolved.
• 6 Add the asparagus spears and return to the boil. Boil for 2 minutes, then remove
  from the heat. 
  
  Note: The asparagus will change color – this is normal.
• 7 Add the dill, sliced garlic, and coriander seeds. Mix gently so you don't break
  the asparagus spears.
• 8 Place your asparagus spears into the sterilized jar. Put as much of the dill and
  garlic into the jar as you can. Then, fill with the brine / pickled liquid –
  leaving some headspace at the top. 
• 9 Set aside to cool to room temperature, then cover and refrigerate. I recommend
  waiting at least a few hours before you enjoy the pickles – but you can eat
  straight away.
  
  Keep the asparagus pickles in the fridge for up to 1 month.
  
  If you want to water bath can this pickled asparagus recipe, follow the steps on
  the blog post.

Nutrition Info