Pickled Asparagus
Prep Time
30 mins
Total Time
30 mins
With asparagus in season, I could not resist pickling a little for use on antipasto boards.
Category:
Asparagus
Style:
Canning, Preserving
Keyword:
Asparagus, Pickled Asparagus
Quantity: 4 250 ml jars
Ingredients
- 1.5 kg fresh asparagus
- 600 ml white vinegar
- 200 ml water
- 200 g sugar
- 2 tsp salt see note
- 3 tsp mustard seed
- 3 tsp dill seed
- thin strips of lemon zest from 1/2 lemon
- 6 small sprigs of tarragon
Instructions
-
Prepare your asparagus by cutting the spears to length to fit your jars and then set it aside.
-
Prepare your jars by placing the clean jars into a preheated oven 110C for 15 minutes.
-
Put the vinegar, sugar, water and salt into a non-reactive saucepan. Stir well and bring to the boil over a medium high heat.
-
Reduce heat and simmer for 5 minutes.
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Add asparagus and simmer for 2 minutes or until the asparagus is heated through.
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Place half a teaspoon each of dill and mustard seed, together with a sprig of tarragon and a little of the lemon zest and into each hot, sterilised jars.
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Pack the asparagus, tip end down, into each jar and pour in enough hot pickling liquid to cover the asparagus.
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Seal and allow to cool before labeling.
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Store in a dark cool place.
Notes
- Use good quality non-iodised cooking/pickling salt that does not have any anti-caking agent added.
- Pack the asparagus into the jars spear end first, this way, when you remove them from the jar, the delicate spear will remain undamaged.
- These are an amazing addition to any antipasto platter.
- Freeze any off-cuts to be used in soups, quiches or risottos at a later date.
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