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!
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!
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?
Other than an immersion circulator, just grab some canning jars and you’re good to go.
For the ingredients, you’ll need…
- Apple cider vinegar
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
Sous Vide Pickled Asparagus with Lemon
- 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
- Fill a large stock pot or container with water. Preheat using sous vide to 145 degrees F.
- 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.
- Whisk together vinegar, water, lemon juice, salt, and sugar until dissolved. Pour over asparagus in jars.
- 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.
- Cook for two hours. Remove from water and let cool for 12 hours. Can be stored at room temperature or in the fridge.