Classic Dill Pickled Asparagus
Elevate your culinary repertoire with this delightful homemade Dill Pickled Asparagus recipe, inspired by my best friend Carole. Utilizing fresh, vibrant asparagus sourced from the Yakima Valley in Washington, this dish captures the essence of spring. The crisp asparagus spears are paired with aromatic dill, zesty garlic, and the perfect balance of vinegar and spices to create a flavorful brine. These pickled spears are not only a scrumptious snack but also an excellent addition to salads and cocktails, offering a unique twist that store-bought varieties simply cannot match. Once you're done, you'll find yourself reaching for these jars far more often than you realized. Plus, making your own allows you to customize the flavors to your liking!
N/A
Servings
50
Calories
7
Ingredients
Ingredients
Fresh Asparagus
4-5 lbs (Washed and bottoms snapped)
White Onion or Yellow Onion
1 large (Thinly sliced)
Garlic
2 heads (Peeled)
White Vinegar
2 1/2 cups (None)
Water
2 1/2 cups (None)
Pickling Salt
2 tablespoons (Non-iodized)
Fresh Dill
to taste (Whole sprigs)
Instructions
1
Start by cleaning and sterilizing your wide-mouth canning jars in hot, soapy water or in the dishwasher.
2
Prepare the garlic cloves by smashing them gently with the flat side of a chef's knife to crack them open, releasing their flavor.
3
Wash the asparagus thoroughly. Snap off the tough ends, discarding them, and cut the spears to fit your jars. Save the tender bottoms for a delicious dinner!
4
Begin layering the jars: pack them with a mix of onion slices, garlic cloves, fresh dill, and the asparagus spears, keeping your personal taste in mind for the ratios.
5
In a medium pot, combine the white vinegar, water, and pickling salt. Bring this mixture to a rolling boil, ensuring the salt is fully dissolved.
6
Once boiling, carefully pour the hot brine into the packed jars, ensuring that the asparagus is completely submerged but leaving about 1/2 inch of space at the top of each jar to allow for expansion.
7
Wipe any spills from the rim of the jars with a clean cloth to ensure a proper seal.
8
Gently press down on the contents to release air bubbles and ensure the brine fully covers the asparagus.
9
Seal each jar with a lid and ring, making sure they are tightened but not overly so.
10
Process the jars in a hot water bath canner. Make sure there is at least 1 inch of water covering the tops of the jars.
11
Allow the jars to boil for 20 minutes, starting your timer once the water reaches a boil.
12
After processing, remove the jars and let them cool completely without touching them. You'll know they are sealed properly if the center of the lid is concave and doesn't pop when touched.
13
For optimal flavor, let your pickled asparagus sit for 4 to 6 weeks in a cool, dark place before enjoying.
Nutrition Information
0g
Fat
10g
Carbs
2g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in Classic Dill Pickled Asparagus?
The main ingredient is 4-5 lbs of fresh asparagus, preferably sourced from the Yakima Valley for the best quality.
How many calories are in a serving of this pickled asparagus?
There are approximately 50 calories per serving.
Is there any fat in this recipe?
No, this recipe contains 0g of fat.
How many carbohydrates are in this dish?
Each serving contains 10g of carbohydrates.
Does pickled asparagus provide any protein?
Yes, there are 2g of protein per serving.
How much fiber is in this recipe?
This recipe provides 2g of fiber per serving.
What type of onion should I use?
You can use either one large white onion or a yellow onion, thinly sliced.
How much garlic is required for this recipe?
The recipe calls for 2 heads of garlic, peeled and gently smashed.
What is the ratio of vinegar to water in the brine?
The brine uses an equal ratio of 2 1/2 cups of white vinegar to 2 1/2 cups of water.
What type of salt is recommended for pickling?
The recipe specifies 2 tablespoons of non-iodized pickling salt.
How should I prepare the asparagus spears?
Wash them thoroughly, snap off the tough ends, and cut the spears to fit your jars.
What should I do with the asparagus bottoms?
While you discard the tough ends, you can save the tender bottoms for a delicious dinner.
How do I release the flavor of the garlic?
Gently smash the garlic cloves with the flat side of a chef's knife to crack them open.
What is the first step in the canning process?
Start by cleaning and sterilizing your wide-mouth canning jars in hot, soapy water or a dishwasher.
How should I layer the ingredients in the jars?
Pack the jars with a mix of onion slices, garlic cloves, fresh dill sprigs, and the asparagus spears.
How long do I need to boil the brine?
Bring the vinegar, water, and salt mixture to a rolling boil until the salt is fully dissolved.
How much headspace should be left at the top of the jars?
Leave about 1/2 inch of space at the top of each jar to allow for expansion.
Why is it important to wipe the jar rims?
Wiping spills from the rim ensures a proper seal with the lid.
How do I remove air bubbles from the jars?
Gently press down on the contents to release air bubbles and ensure the brine fully covers the asparagus.
How long should the jars be processed in a water bath?
Process the jars in a hot water bath canner for 20 minutes once the water reaches a boil.
How much water should cover the jars in the canner?
Ensure there is at least 1 inch of water covering the tops of the jars during processing.
How can I tell if a jar has sealed properly?
The center of the lid will be concave and will not pop or flex when touched.
How long should the pickled asparagus sit before eating?
For optimal flavor, let the jars sit for 4 to 6 weeks in a cool, dark place.
Can I customize the flavor of this recipe?
Yes, making your own allows you to adjust the ratios of dill, garlic, and onions to your preference.
What are some ways to serve pickled asparagus?
They are excellent as a snack, in salads, or as a unique garnish for cocktails.
Does this recipe contain cholesterol?
No, this recipe is cholesterol-free.
Is there any sugar added to the brine?
No, this recipe does not include any added sugar.
What kind of jars are best for this recipe?
Wide-mouth canning jars are recommended for easier packing of the asparagus spears.
What is the total number of ingredients used?
The recipe uses 7 primary ingredients: asparagus, onion, garlic, vinegar, water, salt, and dill.
Where should the jars be stored while curing?
They should be stored in a cool, dark place to allow the flavors to develop correctly.