Pickled Chipotle Asparagus
Elevate your appetizer game with this bold and zesty Pickled Chipotle Asparagus recipe! Combining crisp, tender asparagus spears with the smoky heat of chipotle peppers in adobo sauce, this refrigerator pickling recipe strikes the perfect balance of tangy, spicy, and savory flavors. Infused with aromatic garlic, dill sprigs, mustard seeds, and black peppercorns, each spear delivers a vibrant punch that’s both complex and refreshing. With just 15 minutes of prep time and a quick 5-minute pickling brine, these asparagus spears are an effortless way to add gourmet flair to your snacks, charcuterie boards, or Bloody Mary garnishes. Ready to enjoy in 24 hours, this refrigerator-friendly recipe is ideal for spice lovers looking to transform simple veggies into a mouthwatering, versatile treat!
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Recipe Information
Ingredients
- 1 pound Asparagus spears
- 2 pieces Chipotle peppers in adobo sauce
- 2 cups White vinegar
- 1 cup Water
- 1 tablespoon Granulated sugar
- 1 tablespoon Kosher salt
- 2 cloves Garlic cloves
- 1 teaspoon Black peppercorns
- 1 teaspoon Mustard seeds
- 4 sprigs Dill sprigs
Instructions
Trim the tough ends off of the asparagus spears. Rinse them thoroughly and set aside.
Sterilize a quart-sized canning jar in boiling water or wash thoroughly with hot, soapy water and rinse well.
In a medium saucepan, combine the white vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve. Remove from heat.
Place the chipotle peppers, garlic cloves (peeled and lightly smashed), black peppercorns, mustard seeds, and dill sprigs into the bottom of the sterilized jar.
Pack the asparagus spears into the jar, standing them upright. Trim them to fit snugly if needed.
Carefully pour the hot vinegar mixture into the jar over the asparagus, covering them completely. Leave about 1/2 inch of headspace at the top of the jar.
Seal the jar tightly with a lid and let it cool to room temperature. Once cooled, place the jar in the refrigerator.
Allow the asparagus to pickle for at least 24 hours before consuming for best flavor. The pickled chipotle asparagus will keep in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2050 mg | 89% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 19.3 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 204 mg | 16% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
