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.
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!