Quick Pickled Asparagus and Carrots

Quick Pickled Asparagus and Carrots!! Crunchy, tangy and just something special. Learn how to quick pickle your favorite vegetables like asparagus, cauliflower, carrots, radishes and more! Once you start, you’ll never buy these from the store again! 

One of my favorite things ever is anything pickled. I love sweet and sour and I absolutely love condiments and crunchy foods to munch on. Pickles, banana peppers and pickled red onions are some of my favorites! I was buying anything pickled from the grocery store every week. So, back in 2016 or 2017, I finally learned how to make them myself. It’s so easy!

How To Quick Pickle Any Vegetable

A quick pickle method is when you bring water, vinegar, sugar (optional) and salt to a boil and pour the brine over vegetables, along with seasonings and herbs in a jar. it’s magical and so delicious! These pickled delights will enhance any taco, sandwich, salad, or can serve as a delightful treat on a charcuterie or snack board. I love them so much! 

Quick Pickled Asparagus and Carrots

Someone on TikTok asked me to try Quick Pickled Asparagus and I was down for the challenge! I’ve said it before and I’ll say it again, one of the best parts of pickling your own vegetables is that you get to create your own flavors! Want them spicy? Add some crushed red pepper flakes or  jalapeño chili peppers. Want a little sweetness or something interesting? Add sugar and a cinnamon stick. Want some herby flavors? Add fresh thyme or rosemary. The possibilities are endless! 

I love this flavor combo I came up with and I really hope you try it! 

Print Recipe

Quick Pickled Asparagus and Carrots

For more flavor profile ideas or flavor components for pickled vegetables, click here. This recipe makes one jar. If wanting to make more, simply double or triple the brine recipe.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Condiment

Cuisine: American

Keyword: pickled asparagus, pickled vegetables, quick pickled asparagus

Author: hipfoodiemom

Equipment

• mason, old pickle jars or weck jars with lids

Ingredients

• 2 cloves garlic peeled and lightly smashed
• 1 cinnamon stick
• 1 to 2 sprigs fresh thyme
• 2 teaspoons black peppercorns and juniper berries
• 1 teaspoon crushed red pepper flakes + more if desired
• 1 bunch asparagus with ends chopped off to ensure they fit into the jar
• 1 small carrot sliced into sticks so they are similar in size to the asparagus
• 1 cup white vinegar*
• 1 cup water
• 1 teaspoon kosher salt
• 1/4 cup white granulated sugar**

Instructions

• Place the garlic, cinnamon stick, fresh thyme and spices into your jar. Carefully place the asparagus and carrots into the jar and set aside. The carrots are mainly there to add color, you will only add a few or however many you want to pickle!
• In a pot, bring the vinegar, water, salt and sugar to a light boil, whisking until all of the sugar and salt has dissolved. Ladle or pour the hot liquid over the vegetables filling each jar to within 1/2 inch of the top.
• Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if necessary.
• At this point you can seal the jars or you can let them sit for 20 or 30 minutes and then seal with lids and refrigerate. Let the jars cool to room temperature and then store in the refrigerator. The pickled asparagus will improve with flavor as they age — try to wait at least 24 to 48 hours before opening but if you can't wait 48 hours, wait at least overnight and you can try them the next morning. Enjoy!

Notes

*Any basic vinegar will work: white vinegar, apple cider, white wine, and rice vinegar 

**Regarding the sugar: I like my pickled vegetables on the sweeter side. You can reduce to 1 tablespoon of sugar, you can omit completely or you can sub in with stevia. 

 

Storage: This quick pickled asparagus is not canned. They must be stored in the refrigerator. I recommend eating them within 2 to 3 weeks for best results!