Print

Pickled Asparagus

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pickled Asparagus is a crisp, tangy, and flavorful way to enjoy fresh asparagus year-round. Perfect as a snack, appetizer, or garnish, this quick pickle recipe is easy to prepare and keeps well in the fridge.

Ingredients

  • 1–2 lbs fresh asparagus, trimmed to fit jars
  • 1 cup white vinegar or apple cider vinegar
  • 1 cup water
  • 1 tbsp salt
  • 1 tbsp sugar (optional)
  • 2–4 garlic cloves
  • 2 tsp dill seeds or a few fresh dill sprigs
  • 1 tsp black peppercorns
  • Optional: 1 tsp mustard seeds
  • Optional: 1/2 tsp red pepper flakes
  • Optional: 1 bay leaf per jar

Instructions

  1. Wash and trim asparagus so the spears fit upright in your jars.
  2. In a saucepan, combine vinegar, water, salt, and sugar (if using). Bring to a simmer and stir until salt and sugar dissolve.
  3. Pack asparagus spears vertically into clean pint jars along with garlic cloves, dill, peppercorns, and any other spices you’re using.
  4. Pour hot brine into each jar to fully cover the asparagus, leaving a small headspace at the top.
  5. Let jars cool to room temperature, then seal with lids and refrigerate.
  6. Allow asparagus to pickle for at least 24–48 hours before eating for best flavor. Shake gently or rotate occasionally while pickling.

Notes

  • No need to blanch asparagus if you want maximum crunch.
  • Use a wide-mouth jar for easier packing.
  • For extra flavor, let asparagus pickle for up to a week before serving.
  • Use gloves when adding hot peppers or red pepper flakes to avoid irritation.
  • Always refrigerate and use clean utensils to extend shelf life.

Nutrition

Find it online: https://thefamilycooking.com/pickled-asparagus/