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
- Divide asparagus, bell pepper, cucumber, garlic, pickling spice, and peppercorns between 2 quart-size canning jars.
- Bring water, vinegar, salt, and sugar to a boil in a saucepan over high heat. Reduce heat and simmer for 5 minutes.
- 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.
