• Serves
    6
  • 24
    Calories

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.

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

  • Calories 24
  • Cholesterol 0 mg
  • Monounsaturated fat Trace
  • Saturated fat Trace
  • Sodium 5 mg
  • Total carbohydrate 4 g
  • Dietary fiber 2 g
  • Protein 2 g
  • Serving size 1/2 cup
  • Total fat Trace
Last Updated: 04-20-2019
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