Quick Pickled Asparagus

With a simple pickling brine and a few spices, Quick Pickled Asparagus has a tangy, robust flavor with just a bit of heat from red pepper flakes. It's an easy recipe, no canning required. Enjoy these tender-crisp spears on a cheese board, with a salad, in your Bloody Mary, or just as a snack!

📝 Ingredients

• 1 1/2 pounds fresh asparagus ((about 40-45 medium spears))
• 2 large garlic cloves, (smashed)
• 1 teaspoon black peppercorns
• 1 teaspoon yellow mustard seeds
• 1/4 teaspoon crushed red pepper flakes
• 2 large sprigs fresh dill
• 1 1/2 cups white vinegar
• 1 cup water
• 2 tablespoons white granulated sugar
• 1 tablespoon Morton kosher salt

👨‍🍳 Instructions

1. 1Trim the asparagus to fit into a 1-quart jar, allowing for a half inch of headspace. Save the trimmed ends (discard the woody ends) for another use.
2. 2Add asparagus, tips up, to the jar. Pack the spears in at the base as tightly as you can to secure them into place.
3. 3Add garlic, peppercorns, mustard seeds, crushed red pepper flakes, and dill to the jar.
4. 4In a small saucepan over medium-high heat, combine the vinegar, water, sugar, and salt. Bring mixture to a boil and whisk vigorously until sugar and salt dissolve. Immediately pour hot brine over the asparagus, to cover the tips.
5. 5Let jar cool completely on the counter, then place lid on and store in the refrigerator for up to 3 weeks. Pickled asparagus will be ready to eat in 24 hours, but will be even more deliciously pickled after about 3 days.