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Recipe for Traditionally Fermented (Pickled) Asparagus

Emily Thompson04 mins
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Don’t you just love using vegetables when they are in season?

But, what if you want to preserve the season’s bounty for a later date? Fermentation is one method for doing that.

What is Fermentation?

There are many methods for preserving fresh vegetables. Fermentation is one of them. It’s a traditional form of food preservation that involves submerging the vegetables in a salt brine and allowing beneficial bacteria (mainly lactobacillus) to take over.

If you are new to fermentation, here is a good primer from Economies of Kale: Lacto-Fermentation for Beginners

Asparagus is one of my favorite vegetables. Unfortunately, only one other person in my family shares my love of this green superfood.

What was I to do with 4 bags of fresh asparagus that I bought on sale? Make asparagus pickles, of course!

Tips for Pickling Asparagus:

  • Use fresh, crisp asparagus. Too ripe asparagus will get mushy during the fermentation process.
  • Use organic if possible.
  • Sterilize your jars before you get started.
  • You will need tall pint and half mason jars so that the asparagus will fit.

What You Need:

  • Pint and Half Mason Jars
  • Organic Pickling Spice (buy here)
  • Sea Salt
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Recipe for Traditionally Fermented (Pickled) Asparagus

There are many methods for preserving fresh vegetables. Fermentation is one of them. It's a traditional form of food preservation that involves submerging the vegetables in a salt brine and allowing beneficial bacteria (mainly lactobacillus) to take over.
Course Side Dish
Cuisine American
Keyword fermented

Ingredients

  • 1 tbsp Organic Pickling Spice per jar
  • 1 tbsp Grey Sea Salt per jar
  • Filtered Water
  • Fresh Asparagus Spears rinsed and patted dry

Instructions

  • Prepare the asparagus spears: Rinse and pat dry. Cut off the woody ends. You may need to cut them down more so that they will fit in the jars.
  • Prepare the salt brine by mixing 2 TBSP of salt per 4 cups of water. Stir until dissolved.
  • Assemble the jars: Pour 1/2 TBSP of pickling spice in the bottom of each jar. Place asparagus in jars.
  • Pour the salt brine into the jars, making sure to submerse the asparagus as much as possible. Leave about 1/2 inch of space at the top of the jar.
  • Place the seal on and screw the lid on securely. Don't make it too tight or the seal could warp.
  • Place in a dark, dry cupboard for at least 4 days. DO NOT REFRIGERATE! Your asparagus will begin to bubble slightly and may smell slightly tangy. This is good. After 4 days you can start to taste it. When it reaches the tanginess you like, place the jar(s) in the fridge. The flavor will continue to develop for up to a month.

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Pickled Asparagus

Emily Thompson
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