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You are here: Home / Recipes / Sous Vide Pickled Asparagus with Lemon

Posted on May 15, 2018 | Last updated on December 27, 2020 | By Chelsea Cole | 1 Comment

Sous Vide Pickled Asparagus with Lemon

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Sous vide pickled asparagus is the perfect summer (or anytime) snack! This pickled asparagus recipe results in crunchy, lemony, bright pickles that you won’t be able to stop reaching for. Even better, they’re super quick to whip up!

Sous Vide Pickled Asparagus on a pink background

This recipe for Sous Vide Pickled Asparagus is from my brand new book, Everyday Sous Vide: It’s All French to Me. Snag the book for lots of amazing sous vide recipes like this one!

Don’t know about sous vide yet, but curious to learn more? Start here! I tell ya about everything you need to get viding.


By now, you’re likely familiar with my love affair with sous vide. We’ve done some sous vide steak, sous vide pork chops, sous vide shrimp, and even sous vide bacon. I’m sous viding ALL THE THINGS.

I recently discovered that you can pickle things using your sous vide, and lost my mind a little bit. I love pickles! And all the pickled things! Since it’s May, and I’ve been hitting up the farmer’s market now that it’s back, pickled asparagus it is. I loaded up the pickling liquid with a lot of lemon juice, lemon rind, garlic, and other good things.

I’m fully addicted to pickled asparagus. I had planned to give some away… but I’m not gonna do it. Sorrynotsorry.

What do you need to make sous vide pickled asparagus?

If you are you still on the hunt for an immersion circulator and/or a vacuum sealer so you can get viding, I can’t recommend Vesta Precision‘s products enough.

Other than an immersion circulator, just grab some canning jars and you’re good to go.

For the ingredients, you’ll need…

  • Asparagus
  • Lemons
  • Sugar
  • Salt
  • Water
  • Apple cider vinegar

That’s it!

How do you make sous vide pickled asparagus?

You pretty much just add all ingredients to jars and then sous vide at 145 degrees F for 2 hours. It really couldn’t be simpler.

Once they’re done cooking, let the jar come to room temp and place in the fridge. Easy!

Sous Vide Pickled Asparagus with Lemon recipe

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Sous Vide Pickled Asparagus with Lemon

★★★★ 4 from 1 reviews
  • Author: Chelsea Cole
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 2 jars 1x
  • Category: Snacks
  • Method: Sous Vide
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Description

Sous vide pickled asparagus is the perfect summer (or anytime) snack! This pickled asparagus recipe results in crunchy, lemony, bright pickles that you won’t be able to stop reaching for. Even better, they’re super quick to whip up!


Ingredients

Scale
  • 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
  • 1 1/2 cups warm water
  • 1/4 cup lemon juice
  • 3 tbsp kosher salt
  • 1 tbsp sugar

Instructions

  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.

Keywords: pickled asparagus, easy pickled asparagus, sous vide pickled asparagus

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Filed Under: Appetizers, Easy, Gluten Free, Healthy, Snacks, Sous Vide, Veggies, Whole30

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Comments

  1. Darryl Louey says

    November 5, 2020 at 2:51 pm

    These turned out fantastic, however when my jars cooled to room temperature the lids did not compress back into the jar. Did I do something wrong or does that lessen my shelf life of my product?

    Thanks,

    Darryl

    ★★★★

    Reply

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If you love this recipe, it would mean the world if you gave it a star rating and review as a comment! Star ratings help people discover my recipes when searching.

Thank you for your support,
Chelsea

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Hi! I'm Chelsea.

I'm the author of Everday Sous Vide: It's All French to Me, a digital marketer by day, and food blogger and freelance content creator by night. I'm a University of Oregon grad currently in Portland, OR, my hometown. I first started this blog as a college student hoping to encourage other students to branch outside of pizza and boxed mac and cheese. While some things have changed since I finished school, I still rely on simple recipes to produce fun, comforting food!

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