July Recipes

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Spicy Pickled Asparagus

Glass jar of pickled asparagus

Hands On:

20 minutes

Total Time:

200 minutes

Serves:

8

Ingredients

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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Preparation

1

Fill a quart jar with asparagus spears; set aside.

2

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.

3

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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