Quick Pickled Asparagus

With asparagus in season, this spring veggie is very abundant! Mix it up by pickling the fresh green vegetable – if you like a little spice, add in the red pepper flakes for a kick!

asparagus jar

1 1/2 lbs fresh asparagus
1 cup water
1/4 cup sugar
1 1/2 cup white wine vinegar
2 Tbsp salt
6 garlic cloves, sliced thin lengthwise
1 Tbsp crushed red pepper flakes (optional)
2 Tbsp yellow mustard seeds
2 Tbsp fennel seeds

1. Trim the asparagus to remove any tough, fibrous parts. Arrange vertically in a glass jar. (trim to fit)
2. In a pot, mix together water, sugar, vinegar, salt, garlic, red pepper flakes, mustard seeds, and fennel seeds. Bring the mixture to a boil.
3. Pour the hot liquid over the fresh asparagus in the jar.
4. Let the jar cool to room temperature. Refrigerate, with the lid on, for 48 hours. Keep refrigerated and eat within a week.


Leave a comment

Filed under Nourish the Body

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s