Pickled asparagus - Mayo Clinic

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Pickled asparagus

Print Products and services By Mayo Clinic Staff

Dietitian 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.

Number of servings

Serves 6 Low FatLow SodiumHealthy carb

Ingredients

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

Directions

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.

Nutritional analysis per serving

Serving size 1 2 cup

Total carbohydrate 4 gDietary fiber 2 gSodium 5 mgSaturated fat TraceTotal fat TraceTrans fat 0 gCholesterol 0 mgProtein 2 gMonounsaturated fat TraceCalories 24Added sugars 0 mgTotal sugars 2 g

DASH Eating Plan Servings

Vegetables 1 DASH diet: Recommended servings Sample DASH menus

Mayo Clinic Healthy Weight Pyramid Servings

Vegetables 1

Diabetes Meal Plan Choices

Nonstarchy vegetables 1 Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center. ShareTweet April 20, 2019

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