Recipe: Spicy Pickled Asparagus
When April rolls around, asparagus is at its very peak, and you know what that means… We’re making multiple jars of this crunchy snack and adding it to all of our charcuterie boards!
Ingredients:
¼ cup apple cider vinegar
2 cups water
1 ½ tbsp kosher salt
1 tbsp granulated sugar
2 lb asparagus spears, tough ends trimmed
1 garlic clove, peeled
1 tsp whole mustard seeds
1 tsp whole peppercorns
¼ tsp red pepper flakes
3 sprigs fresh dill leaves
Directions:
Step 1:
Combine water, apple cider vinegar, salt, and sugar in a medium-sized saucepan over medium-high heat.
Step 2:
Stir occasionally, until liquid begins to boil or until salt and sugar are dissolved. Then set aside to cool.
Step 3:
Place garlic clove, mustard seeds, peppercorns, and red pepper flakes in quart-sized jar.
Step 4:
Squeeze as many asparagus spears as you can vertically into jar and tuck in dill leaves.
Slide 5:
Fill jar with liquid mixture and cap with a lid.
Slide 6:
Store jar in refrigerator for at least two days. Ideal processing time is one week. Maximum processing time is three months.
If you try this recipe, be sure to tag your pics with @bellagewellness on Instagram!
Author: Team Bellage
