Quick Pickled Asparagus

Name: Quick Pickled Asparagus
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 45 spears
Ingredients: 1½ pounds fresh asparagus; 3 large garlic cloves; 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

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Prep Time
25 mins
Cook Time
25 mins
Total Time
33 mins
Servings
45 spears
Calories
44 kcal
Course
Condiments
Cuisine
American

Quick Pickled Asparagus

Iris Warren

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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!

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Ingredients

Servings

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

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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.