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  3. Pickled White Asparagus, Cucumbers, and Peppers

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.

Preparation Details

Prep Time: 15 mins

Cook Time: 5 mins

Total Time: 2 days 1 hr 20 mins

Servings: 8

Ingredients

  • 1 pound white asparagus , trimmed
  • 1 red bell pepper , seeded and cut into strips
  • 1 English cucumber , sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon pickling spice
  • 1/2 teaspoon whole peppercorns
  • 2 cups water
  • 1 3/4 cups distilled white vinegar
  • 1 tablespoon salt
  • 1 teaspoon white sugar

Steps

  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.

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