Print: Pickled White Asparagus, Cucumbers, and Peppers

These pickled white asparagus, cucumbers, and peppers are great on their own for pickle lovers, but I specifically make this to keep on hand to chop up over lettuce for a quick side salad to accompany steak. The pickling serves as a vinaigrette that slightly wilts the salad and I top with whatever shredded cheese I have on hand.

Prep

16 min

Cook

67 min

Servings

Difficulty

Medium

Ingredients

1 pound white asparagus
1 red bell pepper
1 English cucumber
2 teaspoons minced garlic
1 teaspoon pickling spice
0.5 teaspoons peppercorns
2 cups water
1.75 cups white vinegar
1 tablespoon salt
1 teaspoon sugar

Instructions

1 Divide asparagus, bell pepper, cucumber, garlic, pickling spice, and peppercorns between 2 quart-size canning jars.
2 Bring water, vinegar, salt, and sugar to a boil in a saucepan over high heat. Reduce heat and simmer for 5 minutes.
3 Funnel mixture into jars. Screw on lids and let sit 1 hour or until sealed. Refrigerate for a minimum of 48 hours before serving. Store pickles in the refrigerator after opening.

Nutrition per serving

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