Ingredients
Scale
- 1 pound fresh asparagus spears, trimmed
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon red pepper flakes (optional)
- 2 cloves garlic, sliced
Instructions
- Wash and trim the asparagus spears.
- In a medium saucepan, combine vinegar, water, sugar, salt, mustard seeds, and red pepper flakes (if using). Bring to a boil, stirring until sugar and salt dissolve.
- Add the sliced garlic to the saucepan.
- Pack the asparagus spears tightly into clean canning jars.
- Pour the hot pickling liquid over the asparagus, ensuring all spears are submerged.
- Seal the jars and let cool to room temperature.
- Refrigerate for at least 24 hours before serving.
Notes
- For best flavor, let the pickled asparagus sit for at least 3-5 days in the refrigerator.
- These pickled asparagus can be stored in the refrigerator for up to 3 weeks.
- Adjust the amount of red pepper flakes for desired spiciness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Pickles
- Method: Pickling
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 25
- Sugar: 2g
- Sodium: 150mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg