Dill Asparagus

Most people don’t realize asparagus can be fermented in raw form, yet it tastes “cooked” and succulent. I think I like it best in pickled form. What’s more, there is very little prep time. Rinse whole asparagus, and then simply take a clean one-quart jar. Measure one length of asparagus to fit within the jar. It should be 2-inches shorter than the jar lip. Use this as a template and cut the rest of the asparagus to length – or it’s fun even just to snap them. You can also make this a beautiful floral display in the jar, especially if you want to give them as gifts. If your taste for garlicky dill pickles can not be sated with out-of-season cucumbers, but asparagus is looking good, then this is the recipe to make.  Behold, Dill Asparagus.

This recipe makes one quart.

– Recipe by Bill Hettig

Ingredients for Dill Asparagus:

• 1 pound of asparagus, rinsed and cut to length 2 inches shorter than the jar lip.
• 2 tablespoons of garlic (or to taste), minced or sliced, as desired.
• ½ cup of dill, crush slightly with a rolling pin to release flavor.
• 1 tablespoon of Pickling Spice.  This can be found at many supermarkets.
• 1 tablespoon of Celtic Sea Salt or other premium brand for the brine.

Directions for Dill Asparagus:

1. Put pickling spice and half of the garlic into a one quart wide mouth jar.
2. Place the asparagus around the outer edge of the jar creating a nice display.
3. Gently fill the center of the jar with the crushed dill.
4. Add the remaining garlic.
5. Make your salt water brine solution. To do this, dissolve your salt in filtered water at a ratio of 1 tablespoons of salt to every 2 cups of water for this two quart batch.
6. Fill your jar with this brine solution until about one inch from the jar lip.
7. Use some sort of weighty object to hold the asparagus under the brine solution. Be sure to place the jar in your sink as you do this as there is sure to be spillage. We sell our brine overflow cup as a weight here: Brine “Catch” Cup – Wide Mouth
8. Remove the cup and wipe any debris on the lip of the cup and the jar, then put the cup back in. Install a Lid Gasket inside a Wide Mouth Fermenter Lid. Tighten the lid on until its snug.
9. Add tap water to a ClearView Airlock to the max line. Now gently insert the airlock into the hole of the fermenter lid until snug. Make sure not to push too deeply into the lid. As the fermentation happens, the water should move back and forth, and bubbles should move through the airlock, this is correct and indicates a tight seal.
10. Write down the date you began fermentation on the lid using a Lid Marking Pen. After 4 days, check to see if the Dill Asparagus is sour enough for you. If it is not, just add a day and re-check.

Enjoy your fermented asparagus with an extra dill flavor!  For even better and more delectable recipes, check out our Fermentation Recipe Booklet, where you will find many recipes, tips and tricks to brine pickling, and so much more!