Asparagus is available year-round but when in season, you’ll find it at local markets and grocery stores. April and May are the peak months for this emerald green beauty. Last week I was at our farmers’ market and was delighted to see local asparagus. My recipe is easy to make and ready to consume the next day! This pickled veggie is lovely as is but also a welcomed guest on a charcuterie board or in salads. Add black peppercorns to the jar or chili pepper flakes for added flavour. For more recipes, click here.
1 bunch of asparagus (roughly 20 to 30 spears)
2 cloves of garlic, sliced
a few dill sprigs (optional)
1 1/2 cups white vinegar
1 cup water
2 tablespoons sugar (I used brown sugar)
Place garlic and dill in a jar. Trim off the bottom of the asparagus spears so that they fit into the jar. You may need to trim the asparagus according to the jar size. If you have any scrap pieces, tuck them into the jar. In a saucepan, add vinegar, water, and sugar. Bring to a boil over medium heat, stirring until salt and sugar have dissolved. Pour hot vinegar mixture over asparagus, filling to 1/4-inch from the top. Let cool then cover and refrigerate for 24 hours.
the culinary chase’s note:
Because I was experimenting with this, I did not fill the jar completely. Now, I wish I had! Enjoy