Spicy pickled asparagus takes less than 10 minutes to make! Its bold, tangy flavor and spicy kick make it a standout on charcuterie boards or snack platters. Craving more quick pickles? Give pickled red onions or pickled shallots a try!
Recipe Highlights
Quick to Make: Comes together in under 10 minutes, no canning required.
Crunchy Texture: Still crisp after pickling, for a satisfying snap.
Customizable Heat Level: Use more or less chiles to suit your spice preference. Love the heat? Try quick pickled jalapeños!
Ingredients
- Asparagus: You can use this simple recipe to pickle just about any vegetable, not just asparagus! Try it for carrots, cucumbers, green beans, bell peppers, and more!
- Apple Cider Vinegar: I prefer the flavor of apple cider vinegar, but you can also use white vinegar.
- Chiles de Arbol: Chiles de arbol are small dried chiles that are often readily available in grocery stores. You can also use fresh chiles or red pepper flakes instead!
See recipe card for quantities.
How to Make Spicy Pickled Asparagus
With just a few ingredients and simple steps, you’ll have a jar of flavorful pickled asparagus ready in no time.
- Step 1: To snap the ends off asparagus, hold one stalk near the base and the middle, then gently bend it until it naturally breaks. The woody end will snap off where the tender part begins.
- Step 2: Place asparagus spears upright in a wide-mouth quart-size jar.
- Step 3: Add the chiles de arbol to the jar. For extra spice, you can break up the chiles to expose the seeds and inner membranes.
- Step 4: Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once the liquid boils and the sugar and salt are dissolved, remove the pan from the heat.
- Step 5: Pour the hot brine over the asparagus in the jar. Loosely set the lid on top of the jar and let it cool at room temperature for 30 minutes.
- Step 6: Place the lid on the jar tightly and refrigerate until fully cooled. Pickled asparagus will keep in the fridge for up to 2 weeks.
Pro Tip
After you've prepared your pickles, give them time to develop flavor. While you can eat them right away, letting the asparagus sit in the brine for 1-2 days in the fridge allows the flavors to intensify, resulting in a more flavorful and satisfying pickle.
Variations
For a unique twist on spicy pickled asparagus, experiment with adding different flavorings to the brine. Here are some ingredients you can toss into the jar:
- Fresh dill
- Coriander seeds
- Garlic cloves
- Mustard seed
- Vegetables
- Black peppercorns
How to Serve Spicy Pickled Asparagus
Spicy pickled asparagus makes a great addition to charcuterie boards alongside smoked trout dip and sourdough baguettes, adding a tangy kick that complements meats, cheeses, and olives. It’s also a fun snack on its own or a great addition to Bloody Marys!
Recipe FAQs
Blanching asparagus before pickling is not necessary, but it helps preserve the color and texture, making the asparagus more tender while keeping it vibrant. If you prefer a crunchier texture, you can skip blanching.
Pickled asparagus has a tangy, slightly sour flavor with a subtle crunch. The brine infuses it with tangy flavor, making it refreshing and savory.
Pickled asparagus is versatile. Enjoy it as a snack, add it to a charcuterie board, or add it to Bloody Marys for an extra zing!
Did you try this recipe?
Let us know what you thought by leaving a comment below and sharing it on Instagram, Facebook, and Pinterest!
Thank you!
Annie
📖 Recipe
Spicy Pickled Asparagus
Equipment
- wide-mouth quart-size jar
Ingredients
- 1 lb asparagus
- 1 ¼ cup apple cider vinegar
- 1 ¼ cup water
- 2 tablespoon sugar
- 2 teaspoon kosher salt
- 15-20 chiles de arbol (adjust to taste)
Instructions
- To snap the ends off asparagus, hold one stalk near the base and the middle, then gently bend it until it naturally breaks. The woody end will snap off where the tender part begins.
- Place asparagus spears upright in a wide-mouth quart-size jar. Add the chiles de arbol to the jar. For extra spice, you can break up the chiles to expose the seeds and inner membranes.
- Combine vinegar, water, sugar, and salt in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once the liquid boils and the sugar and salt are dissolved, remove the pan from the heat.
- Pour the brine over the asparagus in the jar. Loosely set the lid on top of the jar and let it cool at room temperature for 30 minutes.
- Place the lid on the jar tightly and refrigerate until fully cooled. Pickled asparagus will keep in the fridge for up to 2 weeks.
Notes
- You can use this simple recipe to pickle just about any vegetable, not just asparagus! Try it for carrots, cucumbers, green beans, bell peppers, and more!
- I prefer the flavor of apple cider vinegar, but you can also use white vinegar.
- Chiles de Arbol are small dried chiles that are often readily available in grocery stores. You can also use fresh chiles or red pepper flakes instead!
- After you've prepared your pickles, give them time to develop flavor. While you can eat them right away, letting the asparagus sit in the brine for 1-2 days in the fridge allows the flavors to intensify, resulting in a more flavorful and satisfying pickle.
Annie Weisz says
This recipe is easy to make and fun to have around for a charcuterie board or a quick afternoon snack!