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Quick Pickled Asparagus

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: about 30 spears 1x
  • Category: Condiments
  • Method: Pickling
  • Cuisine: German, American

Description

This quick pickled asparagus recipe is a super easy way to make sure you can enjoy those fresh asparagus for a little longer. No canning necessary. They’re perfect to add to a appetizer relish board, charcuterie platter or for garnishing a bloody Mary.


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Ingredients

  • 2 bunches fresh asparagus, trimmed
  • 1 1/2 cups white vinegar
  • 3 cups water
  • 2 tablespoons coarse salt
  • 1 tablespoon sugar
  • 2 garlic cloves, peeled
  • 1 tablespoon pickling spice (optional)

Instructions

  • Arrange trimmed asparagus in a mason jar (you may need to divide between two jars). Add garlic and pickling spice, dividing between jars if needed.
  • Combine vinegar, water, sugar and salt in a medium saucepan. Heat over medium, stirring occasionally until the sugar and salt dissolve.
  • Remove from heat and pour liquid over asparagus. Let asparagus cool to room temperature.
  • Cover and refrigerate for up to 2 weeks.