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Pickling is no mystery, especially if you leave out the canning part. Serve this kicky condiment on a relish tray or charcuterie board, or spoon it over grilled Italian sausages.

Source: Midwest Living

Gallery

Credit: Brie Passano

Recipe Summary

hands-on:
15 mins
total:
1 day
Servings:
8
Yield:
pint size jar
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss asparagus with 2 tablespoons salt. Add enough water to cover; let stand 15 minutes. Rinse and drain. Transfer to a clean pint-size jar with jalapeño, shallot, garlic, and dill.

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  • Meanwhile, in a small saucepan, combine vinegar, sugar, crushed red pepper, mustard seed, and 1/2 teaspoon salt. Bring to a boil over medium-high. Remove from heat. Carefully pour enough hot liquid in jar to cover contents; add lid. Refrigerate overnight or up to 2 weeks. Serve in place of pickle relish or giardiniera.

Nutrition Facts

14 calories; carbohydrates 3g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 333.4IU; vitamin c 4.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 16.5mcg; sodium 92mg; potassium 75mg; calcium 10mg; iron 0.7mg.
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