Pickled asparagus

Dietician's Tip

To ensure food safety, sterilize the jars and lids by simmering them in water for 5 minutes. Let them cool to room temperature before filling.


  • 1 pound fresh asparagus, trimmed (about 3 cups)
  • 1/4 cup pearl onions
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1 sprig fresh dill (or 2 teaspoons dried)
  • 1 cup water
  • 2 whole cloves
  • 3 cloves garlic, whole
  • 8 whole black peppercorns
  • 1/4 teaspoon red pepper flakes
  • 6 whole coriander seeds


Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in a strainer, wash well and drain. Trim onions. Combine all ingredients in air-tight containers. Refrigerate up to 4 weeks.

Serving Information

Serves 6

Nutritional analysis per serving

Calories: 24
Total carbohydrate: 4 g
Cholesterol: 0 mg
Dietary fiber: 2 g
Monounsaturated fat: Trace
Protein: 2 g
Saturated fat: Trace
Serving size: 1/2 cup
Sodium: 5 mg
Total fat: Trace

DASH Eating Plan Servings

Vegetables: 1

Diabetes Meal Plan Choices

Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables: 1

Last Updated Apr 20, 2019

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