MAKES: about 40 spears (4 per serving) · PREP TIME: 10 minutes, plus at least 2 hours to pickle · COOK TIME: 5 minutes

    Not only are these pickled asparagus spears a delicious snack, but they also pack a major health punch. They are full of antioxidants and are a great source of vitamins A, B6, C, E, and K, as well as folate, iron, copper, calcium, protein, and fiber. Add that to the immune-boosting properties from the garlic, and I’d say we have ourselves a winner!


    • 1 pound pencil-thin asparagus, trimmed

    • 3 sprigs fresh dill

    • 1½ cups distilled white vinegar

    • ¼ cup apple cider vinegar

    • 1¼ cups water

    • 2 tablespoons sea salt

    • 1 tablespoon granular erythritol

    • 1 tablespoon black peppercorns

    • 1 tablespoon yellow mustard seeds

    • 1 teaspoon red pepper flakes

    • 5 cloves garlic, smashed with the side of a knife


    1. Pack the asparagus and dill into a 32-ounce mason jar.

    2. In a saucepan over medium heat, bring the vinegars, water, salt, erythritol, peppercorns, mustard seeds, red pepper flakes, and garlic to a light boil, stirring to dissolve the erythritol and salt.

    3. Pour the brine, including the garlic and spices, over the asparagus and dill in the jar.

    4. Let the jar sit on the counter for 1 hour to cool to room temperature. Cap and shake gently to surround the asparagus with the spices.

    5. Put the jar in the refrigerator for at least 2 hours. You can eat the asparagus after 2 hours, but they get better and better the longer they are in the fridge. Store in the refrigerator for up to 2 months.

    tip: If you aren’t a fan of spicy foods, simply omit the red pepper flakes. Doing so will also make this dish nightshade-free.



    CALORIES: 41

    FAT: 2.9g

    PROTEIN: 1.1g

    TOTAL CARBS: 2.3g

    FIBER: 1g

    NET CARBS: 1.3g