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Jalapeño Infused Pickled asparagus

Jalapeño Infused Pickled Asparagus

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Prep Time 20 minutes
Cook Time 15 minutes
Pickling time (refrigeration) 1 day
Total Time 1 day 35 minutes
Course Appetizer, Condiment
Cuisine American
Servings 4 pints

Equipment

  • 1 large pot (for blanching asparagus)
  • Large bowl (ice bath)
  • 4 clean 1-pint glass jars with lids (for refrigerator pickled asparagus) or canning jars with two-piece lids (for canning pickled asparagus)
  • Jar lifter and funnel (essential if doing hot water bath canning)
  • Ladle and measuring spoons/cups
  • Optional: pressure cooker or water bath canner (if making shelf-stable pickled asparagus)

Ingredients
  

  • 2 pounds fresh asparagus trimmed, about 1–2 inches from the bottom
  • 4 –6 fresh jalapeño peppers thinly sliced
  • 4 cloves garlic lightly crushed
  • 1 teaspoon mustard seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon red pepper flakes optional, for extra heat
  • 2 cups distilled white vinegar
  • 2 cups water
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar

Optional flavor boosters: a few sprigs of fresh dill or tarragon

Instructions
 

Prepare the Asparagus

  1. Trim the tough ends of the fresh asparagus spears. For uniform canning asparagus recipes, the spears should fit snugly in your jars without bending or cracking when submerged in brine.

Blanch the Spears

  1. Bring a pot of water to boil. Drop asparagus in and blanch for 1 minute, then transfer immediately to an ice bath. This locks in the vibrant green color and crisp-tender texture, perfect for refrigerator pickled asparagus or canning pickled asparagus alike.

Pack the Jars

  1. Stand asparagus upright in jars. Layer sliced jalapeños, garlic, mustard seeds, peppercorns, coriander seeds, and optional red pepper flakes and fresh herbs between spears for even distribution of flavor.

Make the Brine

  1. In a saucepan, combine vinegar, water, kosher salt, and sugar. Heat until salt and sugar dissolve. This brine balances tart, sweet, and spicy notes—ideal for those craving quick pickled asparagus recipe flavors.

Fill the Jars

  1. Using a funnel, pour hot brine into jars to cover asparagus, leaving about ½-inch headspace. Gently tap jars to release air bubbles, wipe rims clean, and secure lids (finger-tight only).

6A. Refrigerator Method (Refrigerator Pickled Asparagus)

  1. Let the jars cool to room temperature and transfer to the fridge. The asparagus will be ready after 24 hours, but flavor improves over 48–72 hours. Store for up to 2 months.

6B. Canning Method (Shelf-Stable Canned Asparagus)

  1. If you prefer a pantry-friendly option:
  2. Process jars in a boiling water bath for 10 minutes (adjust for altitude accordingly).
  3. Remove and let cool undisturbed for 12–24 hours.
  4. Check seals—disks should stay depressed when pressed. Label and store in a cool, dark place. Shelf-stable pickled asparagus can last 12–18 months.