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Pickled asparagus

April 20, 2019

Recipe

Got a surplus of fresh asparagus? Don't panic. Pickle! Pickled asparagus can be kept in the refrigerator for several weeks.

Serves 6

To ensure food safety, sterilize the jars and lids by simmering them in water for 5 minutes. Let them cool to room temperature before filling.

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.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) Fats and oils Fruits Grains and grain products Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products 1 Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates Fats Fruits Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 24 Calories 4 g Total carbohydrate 0 mg Cholesterol 2 g Dietary fiber Trace Monounsaturated fat Potassium 2 g Protein Trace Saturated fat 1/2 cup Serving size 5 mg Sodium Trace Total fat