Quick Pickled Asparagus is the best way to make the most of the short asparagus season! This easy recipe is gluten-free, grain-free, vegan and paleo.
I picked up this beautiful asparagus from Barrie Hill Farms. Have you ever seen purple asparagus? It was new to me and now I have to find something very special to create with it! If you have any ideas, I’d love to hear it. I think a unique veggie like this deserves something special, don’t you?
I loved this recipe I found at Gourmande in the Kitchen. A beautiful and very inspirational blog that you’ll want to be sure to visit. I followed the directions to the letter but now that I’m developing a little confidence in the pickling field, I’ll definitely be putting my own spin on things in the future. If you’ve never done this before, no worries – it couldn’t be simpler!
This recipe is Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), and Paleo. Do you do a lot of preserving? I’d love to hear your secrets in the comments below!
Quick Pickled Asparagus
- 1 pound asparagus, bottoms trimmed and cut to fit jars
- 2 cups filtered water
- 2 cups apple cider vinegar
- 2 tbsp raw honey (optional)
- 4-6 sprigs of fresh tarragon
- 4 garlic cloves , thinly sliced
- 4 small bay leaves
- 2 tsp sea salt
- 1 tsp peppercorns
- 1 tsp mustard seeds
- 1 tsp coriander seeds
Prepare jars: Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
Blanch asparagus: Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut asparagus s to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
Make pickling brine: Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
Meanwhile asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
Pour warm pickling brine to cover asparagus distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
Keeps well chilled for about one month.
Follow us on Facebook for more delicious farm-fresh recipes, and updates on our growing seasons!
Recipe courtesy of Simply Fresh Dinners, A partner with Barrie Hill Farms in bringing fresh recipes to your table.
More Asparagus Recipes from Barrie Hill Farms