Quick-Pickled Spicy Asparagus

Quick-Pickled Spicy Asparagus
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    49 hrs 20 mins
  • SERVING
    8 People
  • VIEWS
    27

Transform ordinary asparagus into a vibrant, zesty delight with this quick-pickling recipe. Infused with garlic, fiery red pepper, and aromatic spices, these homemade pickled spears offer a satisfying crunch and a tantalizing kick. Perfect as a snack, a vibrant addition to charcuterie boards, or a unique garnish for your favorite dishes.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    4 g
  • Fiber
    2 g
  • Protein
    2 g
  • Saturated Fat
    0 g
  • Sodium
    875 mg
  • Sugar
    2 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the asparagus: Place the trimmed asparagus spears into a clean, quart-sized canning jar. Add the minced garlic, crushed red pepper flakes, mustard seed, and pink peppercorns on top of the asparagus. (5 minutes)

02

Step

Create the pickling brine: In a medium saucepan, combine the distilled white vinegar, water, salt, and white sugar. Bring the mixture to a boil over medium heat, stirring until the salt and sugar are completely dissolved. Once boiling, reduce the heat to low and let it simmer for 5 minutes. Turn off the heat. (10 minutes)

03

Step

Combine and seal: Carefully pour the hot vinegar mixture over the asparagus in the jar, ensuring the spears are fully submerged. Screw on the lid of the canning jar tightly. Let the jar sit at room temperature until the lid has sealed, which should take approximately 1 hour.

04

Step

Refrigerate and pickle: Once sealed, place the jar in the refrigerator for at least 2 days to allow the asparagus to fully pickle and develop its characteristic tangy flavor. (48+ hours)

For a milder flavor, reduce the amount of crushed red pepper flakes or omit them entirely.
Ensure the asparagus spears are submerged in the vinegar mixture to ensure even pickling.
These pickled asparagus spears can be stored in the refrigerator for up to 2 weeks.
Feel free to experiment with other spices and herbs, such as dill, bay leaves, or coriander seeds, to customize the flavor to your liking.

Kurt Klocko

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Reuben Kassulke

    Easy to follow recipe. My family loved them. Thanks for sharing!

  • Anita Berge

    I made these last week and they were a huge hit! The perfect balance of spicy and tangy.

  • Freida Rau

    I halved the red pepper flakes and they were still delicious with a gentle heat.

  • Ted Gorczany

    So much better than store-bought! I added a bay leaf for extra flavor.

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