Quick Refrigerator Spicy Asparagus Spears
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
2 d
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Total Time
2 d 10 mins
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Servings
2 Quarts
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Course
Condiments
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Cuisine
American
Quick Refrigerator Spicy Asparagus Spears
Description
Quick Refrigerator Spicy Asparagus Spears are prepared by trimming fresh asparagus stalks to fit into glass jars and layering them with garlic cloves, fresh dill, coriander seeds, black peppercorns, and crushed red pepper flakes. A hot brine made of white vinegar, water, sugar, and kosher salt is poured over the packed asparagus, creating an infusion of sour, salty, and spicy flavors. The jars are sealed and refrigerated for at least two days to allow the flavors to meld and the asparagus to soften slightly while retaining crunch.
The pickled spears offer a combination of tangy vinegar and spicy heat from the red pepper flakes balanced by aromatic dill and garlic, making them a flavorful addition to charcuterie boards, sandwiches, or salads. The method is straightforward, requiring no canning, just refrigeration, making it accessible for quick preparation of spicy pickled asparagus at home.
Ingredients
- 2 asparagus ends trimmed and measured to fit the jars, bundled
- 4 cloves garlic cut into thirds
- 2 dill very large handfuls, fresh
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns whole
- 1 tsp red pepper flakes to taste, crushed
- 1 tbsp sugar
- 3 tbsp kosher salt
- 2 cups white vinegar
- 2 cups water
Instructions
- Wash two large quart-sized mason jars and lids in hot soapy water, rinse, and dry well.
- Cut the woody ends off the asparagus spears, making sure they aren’t taller than the jar.
- Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
- In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar. Whisk vigorously until the sugar and salt dissolve.
- Add the water to the mixture. Set aside.
- In the two clean mason jars, tightly pack the asparagus spears evenly into each jar.
- Pour the brine mixture over the asparagus spears.
- Tap the jars on the counter to release any air bubbles and top off the jars with extra water if any asparagus spears are exposed.
- Place the lids on the jars and screw on the rings until they are tight.
- Leave the jars in the fridge for 2 days before tasting. Enjoy!
User Reviews
Overall Rating
5
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