Quick Pickled Asparagus
Yield: 45 spears
With a simple pickling brine and a few spices, Quick Pickled Asparagus has a tangy, robust flavor with just a bit of heat from red pepper flakes. It's an easy recipe, no canning required. Enjoy these tender-crisp spears on a cheese board, with a salad, in your Bloody Mary, or just as a snack!
Equipment
Ingredients
- 1½ pounds fresh asparagus about 40-45 medium spears
- 3 large garlic cloves smashed
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 2 large sprigs fresh dill
- 2½ cups white vinegar
- ½ cup sugar
- 3 tablespoons kosher salt
Instructions
- Trim the asparagus to fit into a 1-quart wide mouth jar, allowing for a half inch of headspace. Save the trimmed ends (discard the woody ends) for another use.
- Add asparagus, tips up, to the jar. Pack the spears in at the base as tightly as you can to secure them into place.
- Add garlic, peppercorns, mustard seeds, crushed red pepper flakes, and dill to the jar.
- In a small saucepan over medium-high heat, combine the vinegar, sugar, and salt. Bring mixture to a boil and whisk vigorously until sugar and salt dissolve. Immediately pour hot brine over the asparagus, to cover the tips.
- Let jar cool completely on the counter, then place lid on and store in the refrigerator for up to 3 weeks. Pickled asparagus will be ready to eat in 24 hours, but will be even more deliciously pickled after about 3 days.
Nutrition Information:
Serving: 1 Calories: 44kcal Carbohydrates: 9g Protein: 1g Sodium: 766mg Fiber: 1g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.