Dilly Pickled Asparagus Recipe

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Dilly Pickled Asparagus
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  1. Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns.
  2. In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top.
  3. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 6 pints.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 20.78 Kcal (87 kJ)
Calories from fat 1.18 Kcal
% Daily Value*
Total Fat 0.13g 0%
Sodium 113.01mg 5%
Potassium 120.49mg 3%
Total Carbs 3.79g 1%
Sugars 2.38g 10%
Dietary Fiber 1.22g 5%
Protein 1.25g 3%
Vitamin C 3.5mg 6%
Iron 1.2mg 7%
Calcium 23.3mg 2%
Amount Per 100 g
Calories 18.77 Kcal (79 kJ)
Calories from fat 1.07 Kcal
% Daily Value*
Total Fat 0.12g 0%
Sodium 102.09mg 5%
Potassium 108.85mg 3%
Total Carbs 3.43g 1%
Sugars 2.15g 10%
Dietary Fiber 1.1g 5%
Protein 1.13g 3%
Vitamin C 3.2mg 6%
Iron 1.1mg 7%
Calcium 21mg 2%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
  • 0

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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