Pick a peck of pickled … asparagus? Even though we’re not certain how much is in a peck, the answer is a resounding “Yes, please!” A happy harbinger of spring, asparagus comes into season from April until June. Pickling is a wonderful way to enjoy it a little bit longer. This recipe is super simple and turns out an exceptionally crisp veggie with slightly spicy, field-fresh flavor. Chop them into salads, add them to a charcuterie board as is or wrapped in thinly sliced meats, use them to stir a Bloody Mary or eat them straight out of the jar!
Easy Pickled Asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 12
Calories 27 kcal
Ingredients
- 1 quart-sized mason jar or more if needed
- 1 lb. asparagus
- 1 clove garlic
- 1/2 tsp. crushed red pepper flakes
- 1 tsp. dried dill
- 1 tsp. dried oregano
- 1 tsp. mustard seeds
- 1/2 tsp. black peppercorns
- 1 cup white vinegar
- 1 cup water
- 2 Tbsp. kosher salt
- 2 Tbsp. sugar
Instructions
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Trim ends of asparagus to fit in jar with ½-inch of head space.
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Add garlic, red pepper, dill, oregano, mustard seeds and peppercorns to jar.
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In large sauce pan, bring vinegar, water, salt and sugar to rolling boil to create brine, then remove from heat.
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Pour brine over asparagus spears leaving ½-inch head space, then cap the jar.
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Allow jar to cool to room temperature, then store in refrigerator for up to a month.
Recipe Notes
Add the ingredients to your cart and get pickling!
Nutrition Facts
Easy Pickled Asparagus
Amount Per Serving
Calories 27
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 961mg40%
Potassium 107mg3%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 379IU8%
Vitamin C 2mg2%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.