July Recipes

Spicy Pickled Asparagus

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Glass jar of pickled asparagus
Hands On:
20 minutes
Total Time:
200 minutes


  • 1 lb asparagus spears, trimmed
  • 1 cup water
  • 1 cup Hy-Vee white distilled vinegar
  • 1 tbsp Hy-Vee granulated sugar
  • 2 tsp pickling salt
  • 1 tbsp whole pink peppercorns
  • 4 fresh bay leaves
  • 6 small dried whole red chilies
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Fill a quart jar with asparagus spears; set aside.
Combine water, vinegar, sugar, and salt in a small saucepan. Add pink peppercorns, fresh bay leaves, and dried red chilies. Bring mixture to a boil, stirring to dissolve salt and sugar.
Pour hot brine over asparagus. Cool to room temperature. Cover and refrigerate at least 2 hours before serving. Store in refrigerator for up to 2 weeks.

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