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Quick Pickled Asparagus
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!
Prep Time
25 mins
Cook Time
8 mins
Total Time
33 mins
Servings:
45
spears
Calories:
44 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1½ pounds asparagus about 40-45 medium spears, fresh
- 3 garlic smashed, large cloves
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon red pepper flakes crushed
- 2 dill large sprigs, fresh
- 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.
Cup of Yum
Nutrition Information
Serving
1
Calories
44kcal
(2%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Sodium
766mg
(32%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 45 spears
Amount Per Serving
Calories 44
% Daily Value*
| Serving | 1 | |
| Calories | 44kcal | 2% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Sodium | 766mg | 32% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.