Do you have leftover asparagus from your meal that you don’t want to waste? Try repurposing it into pickled asparagus to use as a crunchy snack, salad topping, or nutritious addition to power bowls. With this popular spring vegetable, pickling season can last all year long!
Asparagus is filled with antioxidants, fiber, and folic acid, which aid in digestion, help lower blood pressure, and can provide significant health benefits to pregnant women. Additionally, the apple cider vinegar used in this pickled asparagus recipe is known to aid in weight loss and lower blood sugar levels.
Serve pickled asparagus as a savory treat or flavorful addition to your next meal. As with our other salt-free pickling recipes, you can swap or add in your favorite Paleo spices to make your own unique bouquet. For more pickling inspiration, explore our recipes below:
TIP: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Details
- Recipe by: Isabella Mead
- Serves: 6
- Meal: Anytime
- Serves: 6
- Prep Time: 8 minutes
- Cook Time: 24 hours
- Total Time: 24 hours 8 minutes
Ingredients
1/2 lb asparagus, ends trimmed
1 cups water
1/2 cups apple cider vinegar
2 clove garlic, peeled and sliced
4 tsp raw honey
1 tbsp peppercorn (AIP – omit)
1 tbsp red pepper flakes (AIP – omit)
1 tbsp onion powder
Bunch of dill
Directions
To a medium saucepan, add water, apple cider vinegar, garlic, honey, peppercorns, red pepper flakes, onion powder, and dill over low-medium heat. Simmer for 5-8 minutes.
Add asparagus to a 16 oz. lidded mason jar. Slowly pour the pickling mixture over the asparagus. Let cool for 5 minutes before sealing and setting in the fridge to marinate for at least 24 hours.
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