Pickled Asparagus

11 20 65
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 8
Pickled Asparagus
Health Highlights


1 2/3 kg Asparagus (cut into 6 inch pieces)
3 leaf Bay leaf
1 tbsp Dill seed
1 tbsp Dill, fresh
3 clove(s) Garlic (peeled)
1/2 tsp Mustard seeds
1 1/2 tsp Peppercorn
2 tbsp Salt, pickling
1 medium shallot(s) Shallots (minced)
1 cup Vinegar, white
1 cup Water


1. Evenly divide asparagus, garlic, shallot, bay leaves, peppercorn, dill seeds, dill, and mustard seeds among 3 wide-mouth jars.

2. In a saucepan, bring water, vinegar and salt to a boil, stirring to dissolve the salt. Ladle over asparagus, close jars. Allow to fall to room temperature, then refrigerate.

3. Wait 1 week to eat. Keep refrigerated at all times.




is a great source of fiber and vitamins A, C and E which are important antioxidants for immune health!

Nutrition Facts

Per Portion

Calories 65
Calories from fat 9.8
Calories from saturated fat 1.9
Total Fat 1.1 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.3 g
Cholesterol 0.5 mg
Sodium 455 mg
Potassium 465 mg
Total Carbohydrate 11.3 g
Dietary Fiber 5.0 g
Sugars 4.8 g
Protein 5.0 g

Dietary servings

Per Portion

Vegetables 3.0

Energy sources


Meal Type(s)