Quick and delicious, asparagus spears are quick-pickled in flavorful brine, no canning required! Simply place the spears in jars, cover with the brine, and refrigerate. So easy! I’m a huge fan of pickling all the things, from the basics like cucumbers and onions to easy pickled eggs or pretty much any vegetable you can think of.
Ingredients for Pickled Asparagus
I often use pickled vegetables for vegetable crudite alongside the roasted vegetables for a nice flavor. This pickled asparagus recipe Asparagus spears: Use fresh medium sized asparagus spears. Start by trimming the cut end of each asparagus spear so they fit in a jar. Brine: This is a simple, yet flavorful brine and while I use it on asparagus, it can be used on other veggies too.
You’ll need coarse salt or pickling salt to soak the asparagus. White vinegar: Adds a tangy flavor to the brine. Sugar balances the tartness of the vinegar and adds a touch of sweetness. Mustard seed, dill, white onion, garlic, and red pepper flakes add flavor.
How to Make Pickled Asparagus in the Fridge
Here are the basics of refrigerator asparagus pickles: Voila, homemade refrigerator pickled asparagus!
What is Quick Pickle?
There are two kinds of pickling, the kind that you do by canning the vegetable and processing it so the jars seal, and the kind that is often referred to as “quick-pickle” which means it occurs in the refrigerator. This pickled asparagus recipe uses the quick pickle method which doesn’t require canning. The asparagus should be refrigerated for up to 2 weeks. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
