Directions:
- Trim asparagus by snapping off the tough bottoms.
- Combine the vinegar, sugar, salt, and spices in a small saucepan.
- Bring to a boil, stirring to dissolve the sugar.
- Place the asparagus in a small nonreactive dish.
- Pour the hot pickling liquid over the asparagus.
- Allow the asparagus to cool, then cover with plastic wrap and refrigerate overnight.
- Pickled asparagus will keep, covered, for up to 2 weeks in the refrigerator.
- Used as garnish for Bloody Mary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 21.28 Kcal (89 kJ) | ||
| Calories from fat | 0.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Cholesterol | 0.04mg | 0% | |
| Sodium | 89.84mg | 4% | |
| Potassium | 40.35mg | 1% | |
| Total Carbs | 4.68g | 2% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 0.43g | 2% | |
| Protein | 0.4g | 1% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 5.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 51.19 Kcal (214 kJ) | ||
| Calories from fat | 1.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.21g | 0% | |
|---|---|---|---|
| Cholesterol | 0.11mg | 0% | |
| Sodium | 216.07mg | 4% | |
| Potassium | 97.03mg | 1% | |
| Total Carbs | 11.26g | 2% | |
| Sugars | 6.81g | 11% | |
| Dietary Fiber | 1.03g | 2% | |
| Protein | 0.97g | 1% | |
| Vitamin C | 2.8mg | 2% | |
| Iron | 1mg | 2% | |
| Calcium | 14mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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