Is Pickled Asparagus Good for You?
You may be wondering if pickling asparagus makes it good for you. And the answer is, well, kind of. So super clear I know. Here is the thing, pickled asparagus is full of fiber and probiotics, which makes it great for digestion.
And asparagus in general is a great, healthy, and delicious vegetable source for Vitamin B6, calcium, zinc and magnesium.
However, the pickling brine does contain sugar, and you do lose some of the nutrient value when you cook the asparagus. So, it is a toss up. There are definitely things that are good for you, and some that aren’t. Overall, it is a much better snack for you than potato chips. And you are likely better of eating any form of asparagus than no asparagus at all.
More Great Recipes to Serve Pickled Asparagus Spears With
- Shrimp Alfredo – 30 minute recipe
- Caesar Chicken Pasta – comforting pasta dish
- Lemon Pepper Chicken – kid approved!
- Slow Cooker BBQ Beef Sandwiches – perfect with pickled asparagus!
- Lemon Pepper Shrimp
- 30 asparagus spears trimmed
- 1/3 cup coarse salt
- 2 quarts cold water
- 2 cups distilled white vinegar
- 2/3 cup sugar
- 1 teaspoon coarse salt
- 1 teaspoon mustard seed
- 2 teaspoons dill weed
- 1 white onion sliced into rings
- 2 heads garlic separated into whole cloves and peeled (divided)
- 1/2 teaspoon chili pepper flakes
- 2 sprigs fresh dill
Trim the cut end of the asparagus spears.
Place asparagus in a large bowl with 1/3 cup salt, and cover with water. Let stand in salt water while preparing the brine.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic cloves (peeled).
Bring brine mixture to a boil, and boil for one-two minute.
Turn down to a simmer.
Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture
Simmer for 4-6 minutes until asparagus turns a dull shade of green.
Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.
Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes.
Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim.
Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)