Spicy Pickled Asparagus

5 stars from 1 vote

Spicy pickled asparagus takes less than 10 minutes to make! Its bold, tangy flavor and spicy kick make it a standout on charcuterie boards.

Prep Time5

Cook Time3

Total Time8

Course: Side Dish, Snack

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 25kcal

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.

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.

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