If you want a gluten-free snack that’s both tangy and crisp, pickled asparagus might be your next kitchen star. It’s a quick recipe you can whip up without needing complicated equipment or hard-to-find ingredients. Plus, let’s be real, there’s something extra special about making your own jar of briny goodness at home.
Pickled asparagus is not only tasty before dinner, but it also works wonders as a side dish, salad topper, or even your new best friend at picnics. You’ll find that this flavorful treat fits seamlessly into a gluten-free lifestyle while offering a refreshing change from everyday veggies.
Ingredients
- 1 pound fresh asparagus spears (rinsed and trimmed)
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt
- 1 tablespoon sugar (or a sugar substitute if you prefer)
- 2 garlic cloves, peeled and lightly crushed
- 1 teaspoon black peppercorns (optional)
- 1 teaspoon mustard seeds (optional)
- A pinch of red chili flakes (optional, for a spicy kick)
Directions
- Sterilize your jars. You can do this by thoroughly washing them with hot, soapy water, then rinsing and drying.
- Arrange the asparagus spears. Trim them so they fit neatly inside your jar without bending. Stand them upright to make the most of your space.
- Prepare the brine. In a small saucepan, combine the vinegar, water, salt, sugar, garlic cloves, and any optional spices. Bring this mixture to a gentle boil, stirring until the salt and sugar dissolve.
- Pack the jars. Carefully pour the hot brine into the jar, covering the asparagus spears completely.
- Seal and cool. Screw on the jar lid, then let the jar cool to room temperature.
- Refrigerate. Place your jar in the fridge for at least 24 hours for the flavors to develop. If you can wait a few days, the taste gets even better.
Nutrition facts
Below are approximate values for four average spears of pickled asparagus. Keep in mind that actual amounts can vary depending on the size of the spears and the brine ingredients:
| Nutrient | Approx. per 4 spears |
|---|---|
| Calories | 20 |
| Carbs | 2g |
| Fiber | 1g |
| Protein | 2g |
| Fat | 0g |
| Sodium | ~220mg |
Final thoughts
Whipping up a jar of pickled asparagus is a fun, easy way to boost your stock of gluten-free snacks and sides. The light crunch and tangy flavor can quickly elevate any meal or appetizer spread. Whether you snack on them solo or add them to your favorite dishes, you’ll love having a homemade option right in your fridge. If you haven’t tried it yet, here’s your sign to take the plunge and enjoy something fresh and new.
Frequently asked questions (FAQs)
1. How long does pickled asparagus last?
Once refrigerated, your pickled asparagus should stay crisp and tasty for up to two weeks. Just be sure to keep the jar sealed and always use clean utensils when you remove spears.
2. Can I use different types of vinegar?
Absolutely. Apple cider vinegar or rice vinegar can give a slightly sweeter, softer taste. You can experiment until you find the perfect flavor for your palate.
3. Why is my asparagus a bit soft?
Overcooking in the brine or letting the asparagus sit in warm temperatures can soften the spears. To help them stay firm, cool the brine slightly before pouring it over the asparagus and store the jar in the fridge as soon as it’s sealed.
4. Can I make this recipe spicy?
Yes, you can ramp up the heat by adding chili flakes or slicing a fresh chili pepper and including it in the brine. Go easy on the spice if you’re new to it, so you can control the level of heat.
Ingredients
1 pound fresh asparagus spears (rinsed and trimmed)
1 cup white vinegar
1 cup water
1 tablespoon kosher salt
1 tablespoon sugar (or a sugar substitute if you prefer)
2 garlic cloves, peeled and lightly crushed
1 teaspoon black peppercorns (optional)
1 teaspoon mustard seeds (optional)
A pinch of red chili flakes (optional, for a spicy kick)
Directions
- Sterilize your jars. You can do this by thoroughly washing them with hot, soapy water, then rinsing and drying.
- Arrange the asparagus spears. Trim them so they fit neatly inside your jar without bending. Stand them upright to make the most of your space.
- Prepare the brine. In a small saucepan, combine the vinegar, water, salt, sugar, garlic cloves, and any optional spices. Bring this mixture to a gentle boil, stirring until the salt and sugar dissolve.
- Pack the jars. Carefully pour the hot brine into the jar, covering the asparagus spears completely.
- Seal and cool. Screw on the jar lid, then let the jar cool to room temperature.
- Refrigerate. Place your jar in the fridge for at least 24 hours for the flavors to develop. If you can wait a few days, the taste gets even better.
