Pickled Asparagus
Fermented & Pickled
Vegetables
Ingredients:
- 1 bunch fresh asparagus (trimmed to fit your jar)
- 240 ml (1 cup) apple cider vinegar
- 240 ml (1 cup) water
- 15 ml (1 tbsp) maple syrup
- 12 g (2 tsp) salt
- 2–4 garlic cloves, smashed
- 2 g (1 tsp) whole black peppercorns
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Prepare the Asparagus: Wash asparagus and snap off woody ends. Trim spears to fit vertically in a quart-size jar.
- Pack the Jar: Place 2–4 smashed garlic cloves, 1 tsp whole black peppercorns, and optional red pepper flakes at the bottom of a clean jar. Tightly pack the asparagus upright.
- Make the Brine: In a small saucepan, combine 240 ml (1 cup) apple cider vinegar, 240 ml (1 cup) water, 1 tbsp maple syrup, and 2 tsp salt. Bring to a simmer, stirring until salt dissolves, about 2–3 minutes.
- Pour the Brine: Carefully pour the hot brine over the asparagus until fully covered. Leave ½ inch of headspace at the top.
- Seal and Chill: Let cool slightly, then seal with a lid. Refrigerate for at least 24 hours before eating. Flavor deepens over 2–3 days.
Notes: Asparagus pickles are best after 2–3 days in the fridge — the flavor deepens significantly. Thin asparagus spears pickle faster than thick ones.
Storage: Keeps in the refrigerator for up to 3 weeks. Always use a clean utensil to remove spears.
Swaps: Swap maple syrup for cane sugar or agave. Add fresh dill, mustard seeds, or red pepper flakes for extra flavor.
Tips: Use the same brine method for green beans, carrots, or zucchini.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish. The –4 garlic cloves builds a savory, aromatic base.
Pickled Asparagus
Ingredients:
- 1 bunch fresh asparagus (trimmed to fit your jar)
- 240 ml (1 cup) apple cider vinegar
- 240 ml (1 cup) water
- 15 ml (1 tbsp) maple syrup
- 12 g (2 tsp) salt
- 2–4 garlic cloves, smashed
- 2 g (1 tsp) whole black peppercorns
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The apple cider vinegar adds tang that cuts through richness and balances the flavors. The maple syrup brings natural sweetness with a hint of caramel depth. The salt sharpens and balances every other flavor in the dish. The –4 garlic cloves builds a savory, aromatic base.
Instructions:
- Prepare the Asparagus: Wash asparagus and snap off woody ends. Trim spears to fit vertically in a quart-size jar.
- Pack the Jar: Place 2–4 smashed garlic cloves, 1 tsp whole black peppercorns, and optional red pepper flakes at the bottom of a clean jar. Tightly pack the asparagus upright.
- Make the Brine: In a small saucepan, combine 240 ml (1 cup) apple cider vinegar, 240 ml (1 cup) water, 1 tbsp maple syrup, and 2 tsp salt. Bring to a simmer, stirring until salt dissolves, about 2–3 minutes.
- Pour the Brine: Carefully pour the hot brine over the asparagus until fully covered. Leave ½ inch of headspace at the top.
- Seal and Chill: Let cool slightly, then seal with a lid. Refrigerate for at least 24 hours before eating. Flavor deepens over 2–3 days.
