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Recipe: Pickled asparagusBy Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/pickled-asparagus/RE12393
Dietitian's tip: To ensure food safety, be sure to sterilize the jars and lids by simmering them in water for 5 minutes and then letting them cool to room temperature. Then fill with asparagus mixture.
- 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
- 1 cup water
- 2 whole cloves
- 3 cloves garlic, whole
- 8 whole black peppercorns
- 1/4 teaspoon red pepper flakes
- 6 whole coriander seeds
Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in colander, wash well and drain. Trim onions. Combine all ingredients in air tight containers. Refrigerate up to 4 weeks.
Nutritional analysis per serving
|Serving size: 1/2 cup|
|Total fat||trace||Total carbohydrate||4 g|
|Saturated fat||trace||Dietary fiber||2 g|
|Trans fat||0 g||Sugars||0 mg|
|Monounsaturated fat||trace||Protein||2 g|