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Quick Refrigerator Spicy Asparagus Spears

Quick Refrigerator Spicy Asparagus Spears

I am not sure why but my family absolutely LOVES all things pickled. Whether it’s regular dill pickles, bread & butter pickles, or pickled veggies – we love them all! We had a camping trip coming up so I decided to make a quick batch of refrigerator spicy asparagus spears to take with us. My daughter seriously started asking if she could eat them after only a few hours. Thankfully, I was able to her hold out for the full two days and it was worth it, although, they ended up being so tasty that she ate nearly 1/2 a jar by herself in one sitting. UGH! She is the biggest pickle lover of the family and I have to keep her away from them or the rest of us won’t get any.

Quick Refrigerator Spicy Asparagus Spears

How to Make Quick Refrigerator Spicy Asparagus Spears

Wash two large size mason jars and lids in hot soapy water, rinse and dry well.

Cut the woody ends off the asparagus spears, making sure they aren’t taller than the jar.

Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 ½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.

In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.

In the two clean mason jars, tightly pack the asparagus spears evenly into each jar. Pour the brine mixture over the asparagus spears. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 2 days before tasting.

Quick Refrigerator Spicy Asparagus Spears

Quick Refrigerator Spicy Asparagus Spears

Quick Refrigerator Spicy Asparagus Spears

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Condiment
Servings: 2 large jars
Author: Pam - For the Love of Cooking

Ingredients

  • 2 large mason jars with lids
  • 2 bundles of asparagus ends trimmed and measured to fit the jars
  • 4 cloves garlic cut into thirds
  • 2 very large handfuls of fresh dill
  • 1 tbsp coriander seeds
  • 1 tbsp whole peppercorns
  • 1 tsp crushed red pepper flakes to taste
  • 1 tbsp sugar
  • 3 tbsp kosher salt
  • 2 cups white vinegar
  • 2 cups water

Instructions

  • Wash two large size mason jars and lids in hot soapy water, rinse and dry well.
  • Cut the woody ends off the asparagus spears, making sure they aren’t taller than the jar.
  • Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1 ½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
  • In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar together. Whisk vigorously until the sugar and salt dissolve.
  • Add the water to the mixture. Set aside.
  • In the two clean mason jars, tightly pack the asparagus spears evenly into each jar.
  • Pour the brine mixture over the asparagus spears.
  • Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed.
  • Place the lids on the jars and screw on the rings until they are tight.
  • Leave the jars in the fridge for 2 days before tasting. Enjoy!
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Recipe Rating




15 Comments

  1. Love this recipe and will be going out to get some asparagus to try it out. Thanks Diane

  2. Love quick pickles like this! And you can pickle almost anything using this method. The asparagus looks wonderful — good choice! Thanks so much.

  3. Looks wonderful!

    I’m wondering how long these last once made? We have a camping trip planned for Labor Day. If I made these now, would they last till then?

    Thanks!

    1. I don’t know but I am making some tonight to have next weekend. I will let you know (if I remember )

    2. Glenda,

      They should last a few weeks. I took mine on a two week camping trip and they only lasted a week because we couldn’t stop eating them!

      ~Pam

  4. 5 stars
    Where I live they grow the best asparagus!
    I love spicy Ceasars and this is the best condiment to go with one.
    I made these and they were so delicious that every time I open the fridge I have another.

  5. I just made these a couple days ago and just tried them. They are so good and an easy fix for pregnancy cravings I was just wondering if you can reuse the brine or have to make new each time?

  6. Richard Mann says:

    5 stars
    Crisp and tangy. Made them twice now. Needed more brine so suggest increase brine mix by 1 1/2

    1. Richard,

      So glad you like them! Thanks for taking the time to let me know.

      -Pam

  7. Frank Monahan says:

    So there is no need to blanch or cook the asparagus?

    1. Frank,

      No need to blanch them. I hope this helps.

      -Pam