Garlic Pickled Asparagus Spears
Garlic Pickled Asparagus Spears are crunchy refrigerator pickles made with fresh asparagus, garlic, dill, and a tangy vinegar brine.
Ingredients
- 2 pounds fresh asparagus
- 4 garlic cloves
- 4 fresh dill sprigs
- 1 1/2 cups white vinegar
- 1 cup water
- 1 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp mustard seeds
- 1 tsp black peppercorns
Instructions
- Wash the asparagus thoroughly and trim the woody ends, cutting the spears so they fit comfortably inside your jars.
- Blanch the asparagus in boiling water for about one minute, then transfer it immediately into ice water to preserve its bright green color.
- Place garlic cloves, dill sprigs, mustard seeds, and peppercorns into clean glass jars.
- Arrange the asparagus spears vertically inside the jars, keeping them tightly packed but not crushed.
- Heat vinegar, water, salt, and sugar together until the salt and sugar dissolve into a clear brine.
- Pour the warm liquid over the asparagus until every spear is completely covered, then allow the jars to cool.
- Refrigerate for at least one day before serving, allowing the garlic and dill flavors to infuse throughout the asparagus.