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
Trim ends of asparagus to fit in jar with ½-inch of head space.
Add garlic, red pepper, dill, oregano, mustard seeds and peppercorns to jar.
In large sauce pan, bring vinegar, water, salt and sugar to rolling boil to create brine, then remove from heat.
Pour brine over asparagus spears leaving ½-inch head space, then cap the jar.
Allow jar to cool to room temperature, then store in refrigerator for up to a month.