Best Quick Pickled Asparagus Recipes

Quick-Pickled Spicy Asparagus image

Provided by Soup Loving Nicole

Time P2DT1h20m

Yield 8

Number Of Ingredients 9

1 pound thick asparagus spears, trimmed
1 tablespoon minced garlic
2 teaspoons crushed red pepper flakes
1 teaspoon mustard seed
½ teaspoon pink peppercorns
1 ¾ cups distilled white vinegar
1 cup water
1 tablespoon salt
1 teaspoon white sugar

Steps:

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.

Nutrition Facts : Calories 20.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1.5 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 874.6 mg, Sugar 1.7 g

Quick Pickled Asparagus image

Provided by dicentra

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup rice vinegar
2 tablespoons salt
2 tablespoons sugar
2 -3 garlic cloves, sliced
1 teaspoon dill seeds or 1 teaspoon fresh dill
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1 -2 bay leaf
1 1/2 lbs asparagus, rinsed and tough ends snapped off

Steps:

Combine vinegar, salt, sugar, garlic, spices and 2 cups water in a wide 4-5 quart pan. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
Add asparagus (if liquid doesn't fully cover asparagus, add more water).
Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp, about 4-6 minutes.
Remove from heat and add 2 cups of ice cubes to stop cooking. Let stand for 30-60 minutes; the flavor becomes more intense the longer it stays in the brine.
Drain, and refrigerate. Eat within a few days.

Nutrition Facts : Calories 46.4, Fat 0.5, SaturatedFat 0.1, Sodium 2341.6, Carbohydrate 9.6, Fiber 2.5, Sugar 5.7, Protein 3

Quick Pickled Asparagus (No Canning Necessary) - Simply Whisked image

Provided by @MakeItYours

Number Of Ingredients 7

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)

Steps:

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.

QUICK-PICKLED ASPARAGUS image

Yield 4-6 servings

Number Of Ingredients 5

3/4 cup rice vinegar
2 tablespoons salt
2 tablespoons sugar
2 tablespoons pickling spice
1 to 1 1/2 pounds asparagus, rinsed and tough stem ends snapped off

Steps:

1. . In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes. 2. Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to bite, 4 to 6 minutes. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes (see notes). 3. Drain asparagus and arrange on a platter or seal in a container for transport.