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how to grow asparagus

Easy Refrigerator Pickled Asparagus Spears

Quick and easy way to extend your Asparagus harvest. Add other in-season veggies or herbs to the mix. Enjoy as a snack or added to wraps and sandwiches.
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Prep Time 10 minutes
Additional Time 1 day
Total Time 1 day 10 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup water Filtered
  • 1 cup ACV Apple Cider Vinegar
  • 1 bunch Asparagus 5-6 Spears
  • 2 TBSP Sugar or honey
  • 1/2 TSP Salt
  • 2 tsp Mustard Seeds
  • 2 sprigs Dill or Fennel Fronds
  • 2 Red Chilli optional for spice (Cayenne)
  • 1/4 Red Onion sliced or 1 shallot

Method
 

  1. Clean and sterilize a Jar (approx 700gram).
  2. Rinse Asparagus and hold the bottom to snap the spear at the freshest part. Cut fresh spears to fit in the height of your jar.
  3. Stack spears the jar. The excess cuts can also be added. Push dill, onion and chilli in the jar and add mustard seeds.
  4. In a saucepan add water, vinegar, sugar (or honey), and salt. Bring to a simmer or until sugar is dissolved.
  5. Add the hot liquid to the jar. The liquid should completely cover the spears. Secure the lid and flip it upside down to help seal. Leave on the bench until cool (room temperature). Place in the refrigerator for at least 24/hours before eating. Eat within 1 month.

Notes

Try swapping out the dill for fennel fronds or tarragon for a twist, or add garlic cloves for an extra hit of flavour. It’s a quick, easy way to enjoy asparagus long after the season is over.