Easy Pickled Asparagus
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.
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Servings: 8 servings
Ingredients
- 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
Instructions
- 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.
Notes
- If any part of the asparagus spear tip is mushy or slimy, it's not going to work for this recipe. Trim that spear and save it for making soup broth.
- Bring the pickling liquid to a boil and stir gently to dissolve the salt. Once that happens, you can remove it from the heat and pour over the spears.
- Use any glass jar like mason jars, canning jars, or any glass food storage container with a glass or metal lid.
- Add in some whole garlic cloves, fresh jalapeno pepper slices, or even some dill seeds for spicy pickled asparagus.
- I love to pickle veggies, especially with this quick pickle technique. Try my frog balls too. Don't worry, they are just pickled brussels sprouts.
- If you just love asparagus, check out my crispy asparagus fries!
Nutrition
Serving: 1 | Calories: 18kcal | Carbohydrates: 2g | Protein: 1g | Sodium: 142mg | Fiber: 1g | Sugar: 1g
