Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary

cook:
10 mins
additional:
2 days 1 hr
total:
2 days 1 hr 20 mins
prep:
10 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

21 calories; protein 1.5g; carbohydrates 3.7g; fat 0.3g; sodium 874.6mg. Full Nutrition
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