A crisp, tangy medley of white asparagus, cucumbers, and peppers pickled in a zesty brine—perfect for snacking, serving with cheese, or adding brightness to any meal.
Origin Pickled White Asparagus, Cucumbers, and Peppers
Pickling is a centuries-old preservation method found across the globe. This vibrant trio brings together European-style white asparagus with the crunch of cucumbers and the sweetness of peppers—creating a colorful, flavorful jar.
What I Love About This Recipe
It’s crunchy, refreshing, and packed with zing. I love how the white asparagus brings a unique texture, while cucumbers and peppers add brightness and bite. It’s a beautiful jar that elevates charcuterie boards or sandwiches!
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Pickled White Asparagus, Cucumbers, and Peppers
4
servings20
minutes1
hour30
kcalIngredients
1 cup white asparagus, trimmed and cut into spears
1 cup cucumber slices (thin)
1/2 cup bell pepper strips (any color)
1 cup white vinegar
1 cup water
1 tbsp sugar
2 tsp salt
3 g arlic cloves, smashed
1 tsp mustard seeds
1/2 tsp black peppercorns
Optional: dill sprigs, chili flakes
Directions
- Blanch asparagus for 1 minute, then rinse under cold water.
- Pack asparagus, cucumbers, and peppers into a clean glass jar.
- In a saucepan, bring vinegar, water, sugar, salt, garlic, mustard seeds, and peppercorns to a boil.
- Pour hot brine over the veggies in the jar, making sure everything is submerged.
- Let cool, then seal and refrigerate for at least 24 hours before serving.
Notes
- Best eaten within 1–2 weeks for maximum crunch.
- Adjust sugar for sweeter or tangier pickles.
- Great on salads, sandwiches, or cheese boards.
