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looking into top of jar of quick pickled asparagus.

Quick Pickled Asparagus

Pam
Pickled Asparagus are perfect to add to a charcuterie board, give as a hostess gift, garnish a bloody mary or just for snacking. This recipe requires no water bath canning.
5 from 8 votes
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Prep Time 20 minutes
Cook Time 1 minute
1 day
Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

  • ¾ pound asparagus washed, trimmed and blanched
  • 1½ cups water
  • 2 Tablespoons uniodized salt
  • ¼ teaspoon sugar
  • ⅓ cup distilled white vinegar
  • 1 clove garlic ends trimmed off
  • 2 sprigs fresh dill
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • ½ teaspoon red pepper flakes optional, more or less to taste

Instructions
 

  • Mix water, vinegar, salt and sugar in small saucepan and bring to a boil. Stir until salt and sugar dissolve and then remove from heat and set aside to cool.
  • Wash asparagus, snap ends off, trim to size to fit jar and then plunge into boiling water for 30 seconds to one minute. Remove and immediate immerse in ice water.
  • Add dill, garlic and bay leaves to jar. Add asparagus, peppercorns and red pepper flakes, then pour pickling solution over to cover tops.
  • Seal jar tightly and refrigerate one day before serving.

Notes

  • 1 teaspoon dry dillweed may be substituted for fresh, or dill can be left out.
  • Cutting ends off garlic clove helps to release garlic flavor. The close can also be bruised lightly with a utensil for this same purpose. 
  • Red pepper flakes are optional and more or less can be added to make spicy pickled asparagus if preferred. 
Keyword charcuterie, pickled
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