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Instructions. Use two 11.5 oz clean and resealable jars. Trim the asparagus at the woody end so that the spears fit vertically in the jars. Place all the asparagus into the 2 jars and divide the dill, shallots, and garlic between the two jars. In a large pot boil the sugar, water, vinegar, and salt.

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Instructions. Wash and cut the asparagus to fit into two 16-ounce mason jars and divide equally, vertically. Over the two jars, divide the sprigs of dill, red onion, garlic, peppercorns, and pickling spices. In a small saucepan add the vinegar, water, sugar, and sea salt and bring to a boil over high heat.

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HuffPost reports that eating fermented foods like pickles with your meal may help prevent blood sugar spikes, thanks to the vinegar content, according to a 2005 study. So adding pickled and.

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It happens to some extent with every batch, but the fresher the stalks, the plumper they remain. Don't skip the blanching step. It softens the asparagus and allows the pickling liquid to soak in more effectively. If you don't have these 24-ounce jars, opt for the quilted 12-ounce jelly jars. The taller the jar, the less you have to trim away.

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Ingredients. 1 pound fresh asparagus, trimmed (about 3 cups) 1/4 cup pearl onions; 1/4 cup white wine vinegar; 1/4 cup cider vinegar; 1 sprig fresh dill (or 2 teaspoons dried)

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Set aside to cool slightly. Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Pour the brine into the jar, covering the asparagus completely.

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Below is asparagus nutrition information for one cup of raw asparagus, according to the USDA: 27 calories per cup. 3 grams of protein. 3 grams fiber. 5 grams carbohydrates. 55.7 mcg vitamin K (70 percent DV) 1,013 IU vitamin A (20 percent DV) 70 mcg folate (17 percent DV) 2.9 mg iron (16 percent DV)

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Drain and rinse under cool water, and pat dry. Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute. Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from.

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Allow the mixture to come to a rolling boil, then remove from heat. Pour the hot brine over the asparagus spears in jars, leaving 1-inch headspace. Cap the jars with 2 part canning lids. If canning, process in a water bath canner for 15 minutes for shelf-stable asparagus pickles (12-18 month shelf life).

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Remove jars from the canning pot and drain. Place one tablespoon of pickling spice and one garlic clove in the bottom of each jar. Divide asparagus evenly between the two jars. Pour pickling liquid over the asparagus. Tap jars gently to remove any air bubbles. Wipe rims, apply lids and rings and process in a boiling water bath for 15 minutes.

Save that pickle juice. It's great to reuse in making pickled asparagus

Asparagus is a triple threat when it comes to immune support. This veggie is a good source of vitamin C and zinc, two nutrients essential for the growth and function of immune cells, has high antioxidant activity, and is a good source of prebiotic fiber to help stimulate immune cells in the gut. 9. Asparagus may give bones a boost.

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Instructions. Wash jars in hot water soapy water. Wide mouth jars work best. Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar. Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.

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In a small saucepan over high heat, combine the vinegar, water, sugar, and salt. Bring to a boil. Pour the pickling brine over the asparagus, leaving about ½ inch headspace at the top. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with additional pickling brine if needed.

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The full list of instructions are in the recipe card below: Step 1. Boil the pickling liquid. Step 2. Trim the spears. Step 3. Stuff as many asparagus spears as possible into a large jar, such as glass mason jars (24 oz). Step 4. Pour the vinegar mixture over the asparagus and let marinate for 24 hours.

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Place asparagus in a large bowl with ⅓ cup salt and cover with water. Let stand in salt water while preparing the brine. In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices, and 1 garlic head of cloves. (peeled). Bring brine mixture to a boil, and boil for 1-2 minutes.

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Asparagus is chock-full of vitamins and minerals with potent antioxidant and anti-inflammatory benefits. Half a cup of boiled asparagus has 1.8 gm of fiber and 3.7 gm of carbs and offers up 45.5 mcg of vitamin K (meeting 37% of the daily value (DV) you require); 6.9 mg of vitamin C (7.6% DV); and 134 µg of folate (33.5% DV).