Spicy Quick Pickled Asparagus

Here’s a wonderful way to put up fresh spring produce. Make your asparagus last for at least a week by tucking it into this tasty lemon-pepper brine. Pickled asparagus is wonderful on charcuterie plates or as a simple no-cook side dish.

Serves: 4Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup white balsamic vinegar
  • 1⁄2 cup water
  • 2 tsp. sugar
  • 2 tsp. kosher salt
  • 1 tsp. dried lemon rind
  • 1⁄2 tsp. peppercorns
  • 1⁄2 lb. asparagus, trimmed


  • In a small saucepan over medium-high heat, cook vinegar, water, sugar, salt, lemon rind, and peppercorns together until mixture begins to simmer and salt dissolves.
  • Place asparagus in a 1-pint mason jar Cover with brine. Twist lid on tightly.
  • Refrigerate overnight. Store in refrigerator and enjoy within one week.