Pickled Asparagus: the recipe for a simple and tasty spring preserve
Pickled asparagus is a an easy, versatile preserve recipe to make in no time. It is perfect for the spring season, when asparagus are in season, and tasty and fragrant. In this way, you can enjoy asparagus all year round.
Pickled asparagus are tangy and crunch, adding a delicious kick to salads, sandwiches or a Bloody Mary. Super quick to make, we kept the brine simple by using fresh asparagus, water, white vinegar, garlic, thyme, sugar and salt – the latter helps maintaining a firm texture. The pickled asparagus are made with the most tender parts of these vegetables, tied in bunches, cooked – in a special asparagus pot if you have one – and then put in brine with aromatic herbs, aromas and spices.
Make sure to prepare this recipe at least 40 days before serving, so do not forget to label it by writing on the day, month and year of preparation. Before serving, heat the jars in a bain-marie and use the vegetables without adding salt. Alternatively, you can rinse the vegetables thoroughly under cold running water and enjoy them as you wish. Follow our step-by-step recipe to know how to make pickled asparagus in complete safety and without missing a beat.
Tips for making Quick Pickled Asparagus
If you don't want to trim or cut asparagus, use tall, cylindrical 1 liter jars while canning.
Don't forget to insert the spears bottom-side up in order not to smash the tender tips.
Make sure to pour very hot brine mixture over the asparagus if you want tender yet crisp tips.
For spicy pickled asparagus, add jalapeño slices.
You can replace garlic and thyme with your favorite aromatic herbs and spices such as mint, basil, rosemary, bay leaf, peppercorns, or lemon zest.
Before using a preserve, check the capsule of the jar is not swollen. If you have used a capsule with a gasket, check that the latter has maintained its elasticity, if this is not the case, throw the preserves away. Safety, first of all.
Pickled asparagus are perfect as a delicious side dish to serve with poached eggs.
How to store Pickled Asparagus
Pickled asparagus can be stored labeled in a dark, cool and dry place for 6 months. Once opened, keep the pickled asparagus tightly closed in the refrigerator and consume them within a few days.
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How to make Pickled Asparagus
Trim off bottom of asparagus spears all at the same height, eliminating the toughest final part.
Trim off bottom of asparagus spears all at the same height, eliminating the toughest final part.
Wash the asparagus carefully under cold running water and then tie them again in bunches. Transfer the asparagus to a large pot, in which they can comfortably fit or, if you have one, in the special asparagus pot. Boil them for 4-5 minutes starting from boiling.
Wash the asparagus carefully under cold running water and then tie them again in bunches. Transfer the asparagus to a large pot, in which they can comfortably fit or, if you have one, in the special asparagus pot. Boil them for 4-5 minutes starting from boiling.
Once cooked, drain the asparagus well and set aside.
Once cooked, drain the asparagus well and set aside.
Prepare the brine. In a saucepan, add white vinegar, water, salt and sugar, then bring to boil over medium heat. Stir until sugar and salt have dissolved.
Prepare the brine. In a saucepan, add white vinegar, water, salt and sugar, then bring to boil over medium heat. Stir until sugar and salt have dissolved.
Arrange the asparagus bottom-side up in a glass jar.
Arrange the asparagus bottom-side up in a glass jar.
Add the washed sprig of thyme.
Add the washed sprig of thyme.
Finally, flavor with a clove of garlic.
Finally, flavor with a clove of garlic.
Pour in the boiling brine, until all asparagus are covered, then close the jar perfectly. Proceed to sterilization, place the jars tightly closed in a large pot and boil them with water for about 30 minutes. After this time, turn off the heat and let the jars cool in their boiling water.
Pour in the boiling brine, until all asparagus are covered, then close the jar perfectly. Proceed to sterilization, place the jars tightly closed in a large pot and boil them with water for about 30 minutes. After this time, turn off the heat and let the jars cool in their boiling water.
Once cold, drain the jars, dry them well and let them rest for at least 40 days before eating the pickled asparagus. After this time, your pickled asparagus will be ready to be enjoyed.
Once cold, drain the jars, dry them well and let them rest for at least 40 days before eating the pickled asparagus. After this time, your pickled asparagus will be ready to be enjoyed.
