Forget boring snacks! These quick pickled asparagus spears are about to become your new obsession. Imagine a crisp, snappy spear bursting with a zesty, garlicky brine with just the right amount of heat. They’re not just incredibly delicious and addictive; they’re also a powerhouse of nutrients. Packed with vitamins, antioxidants, and fiber, this is one snack you can feel amazing about munching on. Perfect for charcuterie boards, garnishing a cocktail, or just grabbing straight from the jar!
Ingredients
• 1 pound / 450g pencil-thin asparagus, trimmed
• 3 sprigs fresh dill
• 1½ cups / 355 ml distilled white vinegar
• ¼ cup / 60 ml apple cider vinegar
• 1¼ cups / 295 ml water
• 2 tablespoons / 35g sea salt
• 1 tablespoon / 12g granular erythritol
• 1 tablespoon / 8g black peppercorns
• 1 tablespoon / 10g yellow mustard seeds
• 1 teaspoon / 2g red pepper flakes
• 5 cloves garlic, smashed
Instructions
1. Directions
2. Tightly pack the trimmed asparagus spears and fresh dill sprigs vertically into a 32-ounce / 1-liter mason jar.
3. In a medium saucepan, combine the distilled white vinegar, apple cider vinegar, water, sea salt, erythritol, black peppercorns, mustard seeds, red pepper flakes, and smashed garlic. Bring the mixture to a light boil over medium heat, stirring occasionally to ensure the salt and erythritol dissolve completely.
4. Carefully pour the hot brine, including all the spices and garlic, over the asparagus in the jar, ensuring the spears are fully submerged.
5. Let the jar cool on the counter for about 1 hour, or until it reaches room temperature. Secure the lid and gently shake the jar to distribute the spices.
6. Refrigerate for at least 2 hours before serving. The flavor will intensify and improve the longer they pickle. Store in the refrigerator for up to 2 months.
Nutritional Information
• Nutrition Facts
• SERVING SIZE: 4 spears
• CALORIES: 41
• FAT: 2.9g
• PROTEIN: 1.1g
• TOTAL CARBS: 2.3g
• FIBER: 1g
• NET CARBS: 1.3g
Pro Tips
• For a milder flavor, omit the red pepper flakes. This also makes the recipe nightshade-free.
• For the best texture, use the thinnest asparagus you can find, often labeled ‘pencil asparagus’.
• While edible after 2 hours, the flavor deepens significantly after 24-48 hours in the refrigerator.
• Feel free to experiment with other spices! A bay leaf, coriander seeds, or a few strips of lemon peel can add a unique twist to the brine.
FAQ
Q: How long does this pickled asparagus last
A: This quick pickled asparagus can be stored in a sealed jar in the refrigerator for up to 2 months.
Q: Can I use thicker asparagus spears for this recipe
A: For the best crisp and snappy texture, this recipe recommends using the thinnest asparagus you can find, often called pencil asparagus. Thicker spears may not pickle as effectively or have the desired texture.
Q: How long before the pickled asparagus is ready to eat
A: While the asparagus is edible after just 2 hours in the refrigerator, the flavor deepens and improves significantly after resting for 24 to 48 hours.
Q: Is this pickled asparagus recipe keto-friendly
A: Yes, this recipe is keto-friendly. It uses erythritol as a sweetener instead of sugar and contains only 1.3g of net carbs per serving.
