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I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.
Ingredients
- 1 pound thick asparagus spears, trimmed
- 1 tablespoon minced garlic
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon mustard seed
- ½ teaspoon pink peppercorns (Optional)
- 1 ¾ cups distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon white sugar
Directions
Step 1
Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
Step 2
Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
Step 3
Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
Step 4
Place in the refrigerator until pickled, at least 2 days.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 21 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Saturated Fat0g | 1% |
| Sodium875mg | 38% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber2g | 5% |
| Total Sugars2g | |
| Protein2g | |
| Vitamin C4mg | 21% |
| Calcium21mg | 2% |
| Iron1mg | 8% |
| Potassium138mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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