Pickled asparagus
Nutrition Facts
Serving Size 1/2 cup
Calories 24
| Amount Per Serving | ||
| Monounsaturated fat | Trace | |
|---|---|---|
| Saturated fat | Trace | |
| Total fat | Trace | |
| Sodium | 5 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 2 g | |
| Protein | 2 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Got a surplus of fresh asparagus? Don't panic. Pickle! Pickled asparagus can be kept in the refrigerator for several weeks.
Ingredients
(Serves 6)- 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)
- 1 cup water
- 2 whole cloves
- 3 cloves garlic, whole
- 8 whole black peppercorns
- 1/4 teaspoon red pepper flakes
- 6 whole coriander seeds
Directions
Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in a strainer, wash well and drain. Trim onions. Combine all ingredients in air-tight containers. Refrigerate up to 4 weeks.
Last Updated: April 20th, 2019