Fill a quart jar with asparagus spears; set aside.
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
|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
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 TipNutrition cannot be accurately calculated for brined foods.