Quick Pickled Asparagus
Yield: 14 servings
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!
Ingredients
- 1½ pounds fresh asparagus (about 40-45 medium spears)
- 2 large garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 2 large sprigs fresh dill
- 1½ cups white vinegar
- 1 cup water
- 2 tablespoons white granulated sugar
- 1 tablespoon Morton kosher salt
Instructions
- Trim the asparagus to fit into a 1-quart 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, water, 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: 24kcal Carbohydrates: 4g Protein: 1g Fat: 0.2g Saturated Fat: 0.03g Polyunsaturated Fat: 0.1g Monounsaturated Fat: 0.1g Sodium: 502mg Potassium: 108mg Fiber: 1g Sugar: 3g Vitamin A: 391IU Vitamin C: 3mg Calcium: 17mg Iron: 1mg
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.