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Pickles Asparagus

Asparagus pickled in a vinegar, garlic, lemon and red paper flakes brine. They make for a great addition to burgers, salads, sandwiches and more, and are a great spring dish addition! You can even eat them as a snack straight from the mason jar.

Prep:

10

minutes

Cook:

10

minutes

TOtal:

20

minutes

Ingredients

  • 1 ½ cups water
  • ¾ cups rice vinegar
  • ½ cup + 1 tablespoon of granulated sugar
  • 3 tablespoons
  • kosher salt
  • 1 pound of asparagus
  • 3 each garlic cloves (peeled & smashed)
  • The zest of 1 lemon
  • 1 dash (about ⅛ teaspoon) red pepper flakes

Instructions

  1. Add the water, rice vinegar, salt and sugar to a small sauce pot and heat on medium heat, stirring occasionally until everything is dissolved and the mixture comes to a weak simmer.
  2. In the meantime, cut the asparagus in halves and peel and smash the garlic cloves and add them all into your mason jars.
  3. Lightly peel the zest from the lemon, ensuring not to peel any of the pith (white part) from the lemon and add the zest to your mason jars. .
  4. Add a dash/pinch of red pepper flakes to each jar.
  5. When the liquid starts to simmer, pour the brine over the asparagus and mix lightly to ensure all the asparagus is submerged.
  6. Put a lid on the container and store in the fridge overnight until fully chilled.

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