I adore pickled asparagus, but I got sick of paying outrageous prices for such tiny jars, so I started making my own. If you don’t like spice, feel free to reduce the amount of crushed red pepper by half or leave it out altogether.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 days 1 hr |
| Total Time: | 2 days 1 hr 20 mins |
| Servings: | 8 |
| Yield: | 1 quart |
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 (Optional)
- 1 ¾ cups distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon white sugar
Instructions
- Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
- 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.
- Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
- Place in the refrigerator until pickled, at least 2 days.
Reviews
I tasted the brine before I canned my asparagus. I had two gallon size zip lock bags full of wild asparagus that was gifted to me. I would recommend using quart jars of which I was out of, but made it work for my pint jars. The brine was perfect and I cannot wait to taste the finished product. I did make one change and used pickling salt for the salt and I added a Tsp of dill weed to each batch. Love pickled asparagus. Good Luck!!!
I made 4 quarts last year and they turned out perfect–just made 4 more and looking forward to enjoying this batch. Thanks for a great recipe!
Great recipe! Very easy, and my family loves them. Great for bloody marys.
Love it! Had them for the first time pickled, what a treat it was! Thank you for a great easy recipe. Now, I have to wait till they come into season…
Yes I added teaspoon pickling spice
Love these, for the taste, the simplicity and the freshness set in on the asparagus (and added green beans). I do have a question though, how long should these be safe in the fridge? I’m guessing at least a month, but not a full shelf stable pickle for sure. thanks again, love these.
I am absolutely going to make this again!
AMAZING!!! I only had 1/2 pound of asparagus, which was quite a disappointment because these turned out so good I couldn’t stop eating them! I tried them after 1 day and they were already delicious and addicting, but they got even better as the days went on. The spice-level was exactly how I like it. These make the perfect garnish for a Bloody Mary (or Caesar if you’re Canadian!) I’m going to re-use the brine to make another batch, since the first batch disappeared so fast.