Print

Simple Pickled Asparagus Spears

Close-up of bright green pickled asparagus spears standing upright in a glass jar with garlic cloves and red pepper flakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make crunchy, tangy pickled asparagus spears perfect for snacking or garnishing. This recipe preserves your spring harvest easily.

Ingredients

Scale
  • 1 pound fresh asparagus, tough ends snapped off
  • 1 cup white vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes

Instructions

  1. Prepare your canning jars by washing them thoroughly.
  2. In a small saucepan, combine the vinegar, water, salt, and sugar. Bring the mixture to a boil over medium-high heat, stirring until the salt and sugar dissolve completely. Remove from heat.
  3. Pack the raw asparagus spears tightly into the prepared jars, standing them upright if possible.
  4. Divide the smashed garlic, peppercorns, and red pepper flakes evenly between the jars.
  5. Carefully pour the hot brine over the asparagus in each jar, ensuring the spears are fully submerged. Leave about 1/2 inch of headspace at the top.
  6. Wipe the rims clean, seal the jars with lids and bands. Let the jars cool on the counter until sealed.
  7. Once cool, store the jars in the refrigerator. These pickled vegetables are ready to eat after 24 hours and keep for several weeks.

Notes

  • For best crunch, use fresh, firm asparagus spears.
  • If you prefer a milder flavor, reduce the red pepper flakes.
  • These make a great addition to a charcuterie board or as a Bloody Mary garnish.

Nutrition

Find it online: https://dishicious.com/pickled-asparagus-recipe-simple-canning/