Description
I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.
Ingredients
- 1 pound thick asparagus spears, trimmed
- 1 tablespoon minced garlic
- 2 teaspoons crushed red pepper flakes
- 1 teaspoon mustard seed
- ½ teaspoon pink peppercorns (Optional)
- 1 ¾ cups distilled white vinegar
- 1 cup water
- 1 tablespoon salt
- 1 teaspoon white sugar
Instructions
- Place trimmed asparagus in a quart-sized canning jar. Add garlic
- pepper flakes
- mustard seed
- and peppercorns.
- Combine vinegar
- water
- salt
- and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
- Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed
- about 1 hour.
- Place in the refrigerator until pickled
- at least 2 days.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 2 days
Servings: 8