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Why This Recipe Is So Loved
This tangy and crisp treat is a refreshing way to enjoy asparagus. The pickling process brings out a bright, zesty flavor that pairs well with many dishes. It’s also a great way to preserve asparagus and enjoy it long after the harvest season.
Cooking Techniques
- Use fresh, firm asparagus stalks for the best crunch.
- Trim the woody ends before pickling to ensure tenderness.
- Sterilize jars properly to keep your pickles safe and fresh.
- Trim the woody ends before pickling to ensure tenderness.
- Sterilize jars properly to keep your pickles safe and fresh.
Directions
Trim off the tough ends of the asparagus and loosely packing the stalks into a 1-quart jar. In a saucepan, combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme, bay leaves, salt, and whole peppercorns. Bring the mixture to a boil, then let it boil vigorously for about a minute. Carefully pour the hot pickling liquid over the asparagus, making sure the tips are fully covered. Put the lid on the jar and let it cool down to room temperature. Once cooled, pop it in the fridge and let it sit for at least 24 hours so the flavors can really come together. After that, it’s ready to enjoy!
Serving Advice
These pickled spears make a perfect snack on their own or a flavorful addition to salads and sandwiches. They can also be served alongside cheese boards or as a tangy garnish for cocktails like Bloody Marys.
Refrigeration Tips
Store in a cool, dark place for up to a month to allow flavors to develop fully. Once opened, keep refrigerated and consume within two weeks for the best taste and texture.
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