Sous Vide Pickled Asparagus with Lemon
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 2 jars
  • 1 bunch of asparagus, woody ends removed
  • 1 peeled and crushed clove of garlic per jar
  • 2 pieces of lemon rind per jar
  • 3 sprigs of dill per jar
  • 2 cups apple cider vinegar
  • 1½ cups warm water
  • ¼ cup lemon juice
  • 3 tbsp kosher salt
  • 1 tbsp sugar
  1. Fill a large stock pot or container with water. Preheat using sous vide to 145 degrees F.
  2. Add stalks of asparagus, garlic, lemon rind, and dill to pint-sized jars. Do not pack tightly: asparagus should be able to move around freely.
  3. Whisk together vinegar, water, lemon juice, salt, and sugar until dissolved. Pour over asparagus in jars.
  4. Use undamaged lids to close jars. Close to "finger tight" (you should be able to easily unscrew with our finger tips). Drop jars carefully into water. Jars should be completely submerged.
  5. Cook for two hours. Remove from water and let cool for 12 hours. Can be stored at room temperature or in the fridge.
Recipe by A Duck's Oven at