Pickled Asparagus Recipe Quick Homemade
Make the best Pickled Asparagus Recipe Quick Homemade with this easy guide. Learn to prepare crisp, tangy garlic dill pickled asparagus in under 30 minutes.
Equipment
- cutting board
- knife
- measuring cups
- measuring spoons
- saucepan
- canning jars
- chopstick or canning tool
Ingredients
Main Ingredients
- 2 pounds fresh asparagus spears, woody ends trimmed
- 2 cups white vinegar
- 2 cups water
- 1/4 cup granulated sugar
- 2 tablespoons kosher salt
Spices (per jar)
- 2 garlic cloves, peeled and crushed
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 1 teaspoon dill seeds
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon celery seed
Instructions
- Thoroughly wash and trim the tough woody ends from the asparagus spears. Cut the spears to a length that will fit standing upright in your jars, leaving about 1 inch of headspace.
- In a medium non-reactive saucepan, combine the white vinegar, water, sugar, and kosher salt. Place the pan over medium-high heat and stir until the sugar and salt are completely dissolved. Bring the brine to a simmer, then immediately remove it from the heat.
- Pack the trimmed asparagus spears vertically into clean, sterilized quart-sized canning jars. To each jar, add 2 crushed garlic cloves, 1 teaspoon of mustard seeds, 1 teaspoon of black peppercorns, 1 teaspoon of dill seeds, 1/4 teaspoon of red pepper flakes, and 1/8 teaspoon of celery seed.
- Carefully pour the hot brine over the asparagus and spices in the jars, leaving 1/2 inch of headspace at the top. Use a clean chopstick or a canning tool to gently release any air bubbles trapped between the spears.
- Wipe the rims of the jars with a clean, damp cloth. Seal the jars tightly with their lids and allow them to cool to room temperature on the counter.
- Once cool, transfer the jars to the refrigerator. Let the asparagus pickle for at least 48 hours before eating to allow the flavors to develop. The pickled asparagus will be crisp, tangy, and ready to enjoy.
Notes
Let the asparagus pickle for at least 48 hours in the refrigerator for optimal flavor.