Gourmet Pickled Asparagus

Gourmet Pickled Asparagus with Lemon, Garlic & Herbs

Bright, elegant, and effortlessly impressive — a jar of spring preserved in brine.

🧂 Ingredients

(Makes about 2 pint jars or 1 quart)

• 1 lb (450 g) fresh asparagus, trimmed to fit jars

• 1 cup white wine vinegar

• 1 cup water

• 1½ tbsp kosher or pickling salt

• 1 tbsp sugar

• 2 garlic cloves, lightly crushed

• 1 tsp whole black peppercorns

• 1 tsp mustard seeds

• ½ tsp red pepper flakes (optional)

• 4 strips lemon zest

• 4 sprigs fresh dill or tarragon

🥣 Instructions

1. Blanch the Asparagus
Wash and trim spears to jar height. Blanch in boiling water for 1 minute, then cool immediately in ice water. Drain well.

2. Prepare the Jars
Place garlic, spices, lemon zest, and herbs into the bottom of sterilized jars.
Stand asparagus upright, tips up, packing gently.

3. Make the Brine
In a saucepan, bring vinegar, water, salt, and sugar to a boil. Stir until dissolved.
Pour hot brine over asparagus, leaving ½ inch of headspace.

4. Seal & Store
Wipe rims clean and seal tightly.

• For refrigerator pickles: Cool, refrigerate, and let marinate 48 hours before serving.

• For shelf-stable jars: Process in a boiling water bath for 10 minutes. Cool completely before storing.

🍋 Flavor Variations (Chef’s Touch)

• Add a few pink peppercorns for color and subtle floral spice.

• Swap dill for fresh thyme and add a slice of shallot for a Provençal note.

• For a smoky variation, add one chipotle pepper in adobo to each jar before sealing.

🧀 Serving Ideas

• Wrap with prosciutto and serve as a canapé.

• Add to a bloody mary or martini as a savory garnish.

• Pair with soft cheeses (goat cheese, burrata) or grilled salmon.