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–+ servings

Pickled Asparagus

Amy
Pickled asparagus is a vibrant, tangy treat that elevates any dish with its crisp texture and bold flavor. In just 15 minutes of prep, you can create a jar of this zesty delight, perfect for snacking, salads, or charcuterie boards.
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Prep Time 15 minutes
Total Time 1 minute
Servings 4

Ingredients
  

  • 1 bunch asparagus, thin spears
  • ½ shallot, very thinly sliced
  • 1 garlic clove, sliced in half
  • A few dill sprigs
  • 1 cup distilled white vinegar
  • 1 cup water
  • 2 tablespoons cane sugar
  • 1 tablespoon sea salt
  • Peppercorns

Instructions
 

  • Trim and discard the woody ends of the asparagus, then trim the asparagus spears so that they fit vertically in your jars. Divide among 2 (11.5-ounce) jars or equivalent. Gather any tender scrap pieces and tuck those into the jar (if there’s room), along with the shallot, garlic, and dill. The amount of asparagus and brine used may vary based on the size and shape of your jars.
  • Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it's fully submerged, then sprinkle some peppercorns into each jar. Let cool to room temperature, then cover and chill overnight. Store pickled asparagus for up to two weeks in the fridge.
Keyword asparagus, brine, pickling, preserving, tangy flavor
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