Description
Preserve the fresh taste of asparagus with this simple pickling recipe using homemade apple cider vinegar and aromatic spices.
Ingredients
Units
Scale
- 4 1/2 lb (2 kg) of asparagus, trimmed to the size of the jar
- 4 cups (960 ml) of apple cider vinegar
- 4 cups (960 ml) of water
- 3 1/2 tbsp (52 ml) raw sugar
- 3 1/2 tbsp (52 ml) sea salt
- 2 tsp coriander seeds
- 2 tsp black peppercorns
Instructions
- Trim the asparagus to fit the height of your jars. Pack the trimmed asparagus tightly into 4 sterilized jars.
- In a large pot, combine the apple cider vinegar and water. Bring the mixture to a boil over medium-high heat.
- Once boiling, remove the pot from heat and stir in the raw sugar and sea salt until fully dissolved.
- Add the coriander seeds and black peppercorns to the vinegar mixture.
- Carefully pour the hot vinegar mixture over the asparagus in the jars, ensuring the asparagus is fully submerged.
- Seal the jars with sterilized lids and let them cool to room temperature.
- Store the jars in a cool, dark place for at least 2 weeks before consuming to allow the flavors to develop.
Notes
- For the best flavor, use freshly picked asparagus.
- If you can’t use them immediately, store them in a bucket with a little water to keep the ends fresh.
- These pickled asparagus can be stored in a cool, dark place for several months.
- They make a great addition to salads, sandwiches, or as a snack.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Cuisine: Australian
Nutrition
- Serving Size: 1/4 jar
- Calories: 15
- Sugar: 2
- Sodium: 880
- Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0