Quick-Pickled Asparagus

By: Hannah Lee Leidy

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Serves 12 to 15

  • 4 pounds asparagus, washed and trimmed
  • 2 cups apple cider vinegar
  • ¼ cup kosher salt
  • 2 tablespoons sugar
  • 1 tablespoon red pepper flakes
  • 3 garlic cloves
  • 1 teaspoon whole black peppercorns
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon white mustard seeds
  1. Blanch asparagus in a medium pot of salted, boiling water, about 2 minutes. Once tender, transfer to an ice bath.
  2. While asparagus cools, combine remaining ingredients in a steel pot and bring to a simmer for about 3 minutes, stirring frequently. Let liquid cool completely. When asparagus and liquid are completely cooled, place asparagus in a container and pour the liquid over top, making sure to completely cover the vegetables. Refrigerate for at least 1 day. These will keep in fridge for up to 4 weeks.


  • From Sean Wight, Frog Hollow Hospitality Group, Augusta, Georgia

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