Name: Quick-Pickled Spicy Asparagus recipe
Ingredients: 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

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Ingredients

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

Nutrition Info

20.9 calories carbohydrate: 3.7 g cholesterol: : - fat: 0.3 g fiber: 1.5 g protein: 1.5 g saturatedFat: 0.1 g servingSize: - sodium: 874.6 mg sugar: 1.7 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

1 quart

Recipe Note

I love pickled asparagus but got tired of spending so much money on tiny little jars and decided to pickle my own. I also like it spicy but feel free to halve the crushed red pepper or omit it altogether if spice is not your thing.

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