Quick Pickled Asparagus
This quick pickled asparagus recipe is crisp, tangy, and ready in just 24 hours. No canning required. Just simple ingredients and bold, fresh flavor.
Servings: 2 tall jars (8 servings)
Ingredients
- 1 lb fresh asparagus
- 1 tsp dill seeds
- 1 tsp red pepper flakes
- 2 cloves garlic
- 4 sprigs fresh dill
- 1 ½ cups distilled white vinegar (5%)
- 1 ½ cups water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
Instructions
- Prepare the jars: In each jar, add ½ tsp dill seeds, ½ tsp red pepper flakes, 2 sprigs of fresh dill, and 1 clove of garlic. Clean and trim the asparagus to fit in the jars, leaving ½-inch of headspace.1 lb fresh asparagus, 1 tsp dill seeds, 1 tsp red pepper flakes, 2 cloves garlic, 4 sprigs fresh dill
- Prepare the brine: In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer and stir until the salt and sugar are dissolved, 2 minutes.1 ½ cups distilled white vinegar (5%), 1 ½ cups water, 1 tbsp kosher salt, 2 tsp granulated sugar
- Add the brine and store: Once the jars are filled with spices and asparagus, add the prepared hot brine to cover the asparagus. Cool to room temperature and top with a tight-fitting lid. Store in the refrigerator for at least 24 hours or up to one month.
Video
Nutrition
Serving: 1serving | Calories: 27kcal