Quick-Pickled Spicy Asparagus recipe

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Ingredients

1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

Nutrition Info

20.9 calories
carbohydrate: 3.7 g
cholesterol: : -
fat: 0.3 g
fiber: 1.5 g
protein: 1.5 g
saturatedFat: 0.1 g
servingSize: -
sodium: 874.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.

  2. Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat, bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.

  3. Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.

  4. Place in the refrigerator until pickled, at least 2 days.

Recipe Yield

1 quart

Recipe Note

I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.

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