Refrigerator Asparagus Pickles
Makes 1 (1-quart) jar
Servings 8
Calories 46kcal
Equipment
- 1 quart wide mouth jar with lid
- small saucepan with lid
- large pot with lid
- steamer basket
Ingredients
- 2 pounds asparagus spears trimmed 12 cm long
- 2 cups apple cider vinegar
- ½ cup water
- 1½ tablespoons kosher salt
- 1 tablespoon mustard seed
- 1½ teaspoons celery seed
- 1 teaspoon dill weed
- 4 cloves garlic peeled
Instructions
Brine
- In the small saucepan, stir together the apple cider vinegar, water, kosher salt, mustard seed, celery seed, and dill weed. Bring to a boil, then turn off the heat and allow to cool uncovered.
Steam the Asparagus
- Place the steamer basket in the pot and add about 1 inch of water. Cover and bring to a boil over medium-high heat. Arrange the trimmed asparagus around the basket and cover. Steam just until shiny and crisp tender, abut 1 minutes. Don't let them get soft or soggy. Remove from heat.
Pack
- Put the garlic cloves in the wide mouth jar, and lay it on its side. Gently lay the steamed asparagus in the jar with the tips toward the top. Pack tightly to keep the asparagus from floating in the brine. Pour the brine over the asparagus and allow to rest at room temperature for a few minutes, until the asparagus is no longer hot. Screw on the lid and refrigerate for at least 1 to 2 days before eating.
Nutrition
Calories: 46kcal | Carbohydrates: 6g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 1315mg | Potassium: 294mg | Fiber: 3g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 3mg