Pickled Asparagus

Mark Boughton
  • Yield: servings

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.


1pound asparagus
1 Juice from (24-ounce) jar dill pickles


  1. Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.

Recipe by Liz Shenk

Nutritional Info *per serving

  • Calories 10
  • Fat 0g
  • Cholesterol 0mg
  • Sodium 75mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 1g