Fill a quart jar with asparagus spears; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pickles aren’t limited to cucumbers! Enjoy spicy pickled asparagus with this simple recipe.
Want step-by-step instructions? We've got a how-to you can follow along with!
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. asparagus spears, trimmed | ||
| 1 c. water | ||
| 1 c. Hy-Vee white distilled vinegar | ||
| 1 tbsp. Hy-Vee granulated sugar | ||
| 2 tsp. pickling salt | ||
| 1 tbsp. whole pink peppercorns | ||
| 4 fresh bay leaves | ||
| 6 small dried whole red chilies |
Things To Grab
- Quart jar with lid
- Small saucepan
Directions
Combine water, vinegar, sugar, and salt in a small saucepan. Add pink peppercorns, fresh bay leaves, and dried red chilies. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine over asparagus. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in refrigerator for up to 2 weeks.
Hyvee Culinary Expert Tip
Nutrition cannot be accurately calculated for brined foods.