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Home Health Library Recipes Pickled asparagus

Pickled asparagus

Nutrition Facts

Serving Size 1/2 cup
Calories 24

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat Trace
Sodium 5 mg
Cholesterol 0 mg
Dietary fiber 2 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

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


(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 (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


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.

Last Updated: April 20th, 2019