Pickled Asparagus - Raw Food Magazine

Pickled Asparagus

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Print Recipe
Pickled Asparagus
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
10
10
Total
Total
15min
15min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Pickled Asparagus
Serves
Serves
4
4
Level
Level
Mod
Mod
Ingredients
Ingreds.
10
10
Total
Total
15min
15min

Pickles are great. Fermented pickles are even greater! Just like with other fermented products, all that microbial activity means all sorts of benefits for your gut and overall health.

Of course, pretty much anything can be pickled.. But typically we mostly pickle cucumbers. What’s up with that? Let’s expand our horizons! What could be a better candidate than the mighty pickled asparagus? Pickled asparagus is a great source of Vitamin B6, calcium, zinc and magnesium, which is a great compliment to all that probiotic goodness.

Oh, and they taste freaking amazing. Some pickled garlic and chilis add an extra yummy kick to the probiotic snack, too.

Pickles are great. Fermented pickles are even greater! Just like with other fermented products, all that microbial activity means all sorts of benefits for your gut and overall health.

Of course, pretty much anything can be pickled.. But typically we mostly pickle cucumbers. What’s up with that? Let’s expand our horizons! What could be a better candidate than the mighty pickled asparagus? Pickled asparagus is a great source of Vitamin B6, calcium, zinc and magnesium, which is a great compliment to all that probiotic goodness.

Oh, and they taste freaking amazing. Some pickled garlic and chilis add an extra yummy kick to the probiotic snack, too.

Ingredients
Pickling Spices
Salt Water Brine
Servings:
Units:
Directions
Prep
15 min
Total
15 min
  1. Soak the asparagus in ice water for 20 minutes to make them very crisp. Trim asparagus to fit the jar.
  2. Add asparagus to jar making sure the spears are sticking straight up.
  3. Add all the pickling spices to the jar (garlic, peppercorns, bay leaves, dill, dried chilis & chili flakes).
  4. To make the salt water brine: Add sea salt and ½ cup of warm water to a bowl. Stir until salt has dissolved.
  5. Add the remaining 2 cups of water to the bowl. Wait until the water has cooled to room temperature. If it is cool to touch add the apple cider vinegar.
  6. Pour brine into the jar with the asparagus. There should be enough to submerge the asparagus under the brine. If not, make more brine and add to jar.
  7. Cover the jar loosely with a lid or cotton cloth secured with a rubber band. Store in a cool place away from direct sunlight for 5-7 days.
  8. Once the brine is cloudy, take an asparagus out and taste it. If it smells like pickle heaven and tastes pickly too, they are ready. Store in the fridge. Otherwise leave them out to ferment longer and try them again in a day or two.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Note:

What You'll Need

Making pickles using this method is straight forward and requuires no fancy equipment. You will need a quart sized jar or similar, spices, purified water and high quality sea salt.

What To Expect

For the first few days the brine will be clear and the asparagus bright. About 3 days into fermentation the brine will get cloudy. This is a good thing. It means the lactic-acid bacteria are doing their job.

Once the brine is cloudy after 3-5 days, try one. It should taste sour and be crunchy. If they are not sour or are too crunchy, leave them out another day or two and try one again. Once they are to your liking place them in the fridge. They are ready to eat! They will smell like pickle heaven and be tender and crisp when ready.

You can either use pickling weights to keep the asparagus submerged under the brine or shake the asparagus up every few days to prevent mold from growing on the surface. If mold develops on top, scrape it off. Everything under the brine is totally fine.

Pickled Skinny Asparagus

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Votes: 1
Rating: 5
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Danielle Johnson

Chef: 

Hi! I’m Danielle, fermented food lover and blogger. I’ve been making fermented foods for about four years. My adventures into fermented foods started with coconut water kefir and eventually I got into making fermented veggies such as sauerkraut and pickles.

 

2 Comments

  1. Can I use a larger amount of Apple Cider Vinegar?

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