Pickled White Asparagus, Cucumbers, and Peppers

Name: Pickled White Asparagus, Cucumbers, and Peppers
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 cup white asparagus, trimmed and cut into spears; 1 cup cucumber slices (thin); ½ cup bell pepper strips (any color); 1 cup white vinegar; 1 cup water; 1 tbsp sugar; 2 tsp salt; 3 garlic cloves, smashed; 1 tsp mustard seeds; ½ tsp black peppercorns; Optional: dill sprigs, chili flakes

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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.

Contents

Origin Pickled White Asparagus, Cucumbers, and Peppers What I Love About This Recipe Pickled White Asparagus, Cucumbers, and Peppers Ingredients Directions Notes

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!

Also Read : No-Bake Lemon Ricotta Cheesecake Bars

Pickled White Asparagus, Cucumbers, and Peppers

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

kcal

Ingredients

1 cup white asparagus, trimmed and cut into spears
1 cup cucumber slices (thin)
½ cup bell pepper strips (any color)
1 cup white vinegar
1 cup water
1 tbsp sugar
2 tsp salt
3 garlic cloves, smashed
1 tsp mustard seeds
½ 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.