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

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

30

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.

Notes

• Best eaten within 1–2 weeks for maximum crunch.
• Adjust sugar for sweeter or tangier pickles.
• Great on salads, sandwiches, or cheese boards.

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