Wednesday, May 2, 2018

Pickled Asparagus #BrunchWeek

Welcome to Day 3 of Brunch Week hosted by Christie of A Kitchen Hoors Adventures and Terri of Love and Confections.  Not only are we sharing a ton of great recipes but we also are offering a huge giveaway from our sponsors.  You can learn all about our sponsors and enter the raffle in my post from Monday.

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.  Today's recipe features product from Michigan Asparagus and Dixie Crystals.

Followers of my blog know that I am a Michigan girl, born and raised.  I love Michigan, even if it has forgotten how to give us Springtime weather.  I think Michigan is one of the most beautiful States in the Country.  I love that we have (sometimes) 4 seasons to enjoy, each with their own benefits and beauty.

We have great Farmer's Markets in Michigan too.  I admit that sometimes I am a little jealous of those State's that can have Farmer's Markets year round but during the late Spring to early Fall, in Michigan, you could go to a different Farmer's Market every day.  And that's not even talking about the farm stands that line the roads in the rural area in which I am blessed to live.

One of our best and first crops each year is Asparagus.  Michigan Asparagus has a growing season from early May until mid to late June.  It is the second largest producer of Asparagus in the Nation.  Chances are that when you pick up Asparagus grown in the USA, it comes from Michigan.

Asparagus has been my favorite vegetable since I first tasted it fresh from the garden.  We eat asparagus nearly every day when it is in season.  I steam it, roast it, grill it, eat it raw and pickle it.  

This refrigerator pickled asparagus doesn't get much easier.  It requires no pre cooking of the asparagus before placing in the jars and no cooking after the pickling juice is added.   This recipe is meant to be used within a few weeks.  If you want it to have a longer shelf life it would require processing in a water bath.

We also received a ton of sugar from Dixie Crystals that I was happy to use in this recipe.  Dixie Crystals is very generous as you can see from the wonderful gift they are providing for one of our readers.

I am going to share my favorite application for using pickled asparagus with you on Friday so make sure you come back and visit.  Don't forget to enter the great giveaway and to visit the other amazing recipes being shared today.  You will find links following my easy peasy recipe.

Yield: 1 quart jar

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PIckled Asparagus

These easy pickled asparagus spears are a wonderful accompaniment to your next appetizer tray.


  • 1 c. water
  • 1/3 c. white vinegar
  • 1/3 c. sugar
  • 1 clove garlic, smashed
  • 2 sprigs dill weed
  • 1 lb. asparagus


  1. Wash asparagus and snap off woody ends.  Place upright in a sterilized 1 qt jar.
  2. Combine the water, vinegar and sugar in a pot over med high heat.  Bring to a boil, stirring until sugar is completely dissolved.
  3. Using a canning funnel, pour the vinegar water over the asparagus, leaving a 1/4" headspace.  Add more boiling water if necessary.
  4. Add the smashed garlic clove and dill weed to the jar.  Seal and let cool to room temperature.  You may hear the jar pop and seal.
  5. Refrigerate for at least 24 hrs. before using.
Created using The Recipes Generator

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Appetizers:
Cheesy Artichoke Bruschetta from Daily Dish Recipes.
Cheesy Artichoke and Sun-Dried Tomato Bread from Family Around the Table.

BrunchWeek Egg Dishes:
Greek Asparagus Quiche from The Spiffy Cookie.
Ham Egg Cups - 2 Ways from Big Bear's Wife.
Hash Brown Crusted Denver Quiche with Asparagus from A Kitchen Hoor's Adventures.
Roasted Red Pepper Asparagus Egg Tart from Rants From My Crazy Kitchen.
Sous Vide Italian Egg Bites from Wholistic Woman.
Steak and Egg Mini Quiches from The PinterTest Kitchen.

BrunchWeek Breads, Grains, and Pastries:
Chocolate Glazed Almond Donuts from The Bitter Side of Sweet.
Cinnamon Twist Bread from That Skinny Chick Can Bake.
Everything Bagel Crackers from Mildly Meandering.
Grand Marnier French Toast from Pass the Sushi
Strawberry Lemonade Donuts from Strawberry Blondie Kitchen.
Vanilla Funfetti Donuts from Hezzi-D's Books and Cooks.

BrunchWeek Main Dishes:
Everything Bagel Macaroni and Cheese from Love and Confections.
Farmhouse Cheddar 'N' Egg Laminated Biscuit Sandwiches from Culinary Adventures with Camilla.
Instant Pot Shrimp & Grits from The Crumby Kitchen.
Sweet & Savory Monte Cristo Blueberry French Toast from Kudos Kitchen by Renee.
Peach and Riesling Glazed Ham from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:
Asparagus with Easy Blender Hollandaise Sauce from Caroline's Cooking.
Grits au Gratin from The Barbee Housewife.
Macerated Strawberry Sauce from Amy's Cooking Adventures.
Primavera Pasta Salad from It Bakes Me Happy.
Pickled Asparagus from A Day in the Life on the Farm.

BrunchWeek Desserts:
Caramel Apple Cake from Eat Move Make.
Coconut Sour Cream Pound Cake from My Catholic Kitchen.
French Coconut Pie with Pine Nuts from Shockingly Delicious.
Rustic Raspberry Lemon Cheesecake Tart from Sweet Beginnings.
Vintage Gold Cake from Cooking With Carlee.

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


  1. I love asparagus, too, and this pickled version would be fabulous for brunch or as part of a crudite platter!

  2. I have never tried pickled asparagus, but now I am super intrigued. I am going to have to give this a go!


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