Mayo Clinic Health Library

Recipe: Pickled asparagus

Updated: 04-02-2013

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.

Ingredients

Serves: 6

  • 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

Directions

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
  • Calories: 24
  • Total carbohydrate: 4 g
  • Cholesterol: 0 mg
  • Dietary fiber: 2 g
  • Monounsaturated fat: trace
  • Protein: 2 g
  • Saturated fat: trace
  • Sodium: 5 mg
  • Sugars: 0 mg
  • Total fat: trace
  • Trans fat: 0 g
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Mayo Clinic Healthy Weight Pyramid Servings
Diabetes Meal Plan Exchanges
DASH Eating Plan Servings

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