Easy pickled asparagus spears take only a few minutes of prep and give you a crisp-tender snack and a tangy addition to a relish tray or cheese board.
1 pound asparagus spears
1 cup white vinegar
1 cup water
1 teaspoon whole peppercorns
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon dill
Clean, peel, snap, and trim your fresh asparagus spears.
Place them in the jar, tips up, making sure they fit all the way down into the jar and can be covered by the liquid.
Add in the dill and red pepper flakes.
Make the pickling liquid
Bring the water, vinegar, salt, and peppercorns to a boil over medium heat, in a saucepan.
Boil for 1 minute.
Gently remove from the heat and pour over asparagus spears until the jar is full but 1/4 inch of space.
Set the jar lid on the top but don’t seal or tighten. This will help to keep the asparagus spears submerged.
Let sit 5-10 minutes to cool.
Seal the jar with rubber ring or screw top and store in the refrigerator until ready to eat.
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- Category: Condiments, Tapas
- Method: Pickle
- Cuisine: American
Keywords: asparagus, spears, pickles, refrigerator pickles, relish tray