Quick-Pickled Asparagus

Notes: You can pickle this asparagus (through step 2) up to 2 days ahead; the flavor becomes more intense the longer the asparagus stands in the brine. Serve chilled or at room temperature.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 17
  • Calories from fat: 5.3%
  • Protein: 1.9g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.3g
  • Fiber: 0.6g
  • Sodium: 194mg
  • Cholesterol: 0.0mg


  • 3/4 cup rice vinegar
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons pickling spice
  • 1 to 1 1/2 pounds asparagus, rinsed and tough stem ends snapped off


  1. 1. In wide 4- to 5-quart pan, combine vinegar, salt, sugar, pickling spice, and 2 cups water. Bring to a boil over high heat, then reduce heat and simmer for 15 minutes.
  2. 2. Add asparagus; if liquid doesn't cover it, add water to cover. Simmer, stirring occasionally, until asparagus has faded to dull green and is tender-crisp to bite, 4 to 6 minutes. Remove from heat; add 1 cup ice cubes to stop cooking. Let stand at least 30 minutes (see notes).
  3. 3. Drain asparagus and arrange on a platter or seal in a container for transport.
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