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Get It NowI roast asparagus and saute it all spring long, but I constantly have this problem where I’ve packed my fridge too full and realize my treasured asparagus is about to go bad. (Is it just me?) And that’s how my pickled asparagus recipe was born. I originally made it just to use up extra spears, but quickly discovered it’s worth making in its own right! It’s briny, it’s zesty, and it just might become one of your favorite healthy snacks.
Why You’ll Love My Pickled Asparagus Recipe
- Tangy, zesty flavors – Like any good quick pickle, my homemade pickled asparagus captures the best balance of salty, briny flavors.
- Pickle-like crunch – It’s asparagus! It’s pickles! It’s asparagus pickles! Just like the kind made with cucumbers, every bite of these is fresh and crisp.
- Quick and easy – It takes me just 10 minutes to prep these, without any fancy canning equipment or lengthy cooking process. Just pop it in your fridge and you’re good!
- Customizable flavors – Whether you prefer some heat, a little sweetness, or a milder flavor, you can easily tailor my pickled asparagus recipe to your liking.
Ingredients & Substitutions
This section explains how to choose the best ingredients for my pickled asparagus, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Asparagus – You’ll need approximately 1 1/2 pounds of asparagus after trimming away the tough ends. I usually get 2 large bunches and that’s the perfect amount.
- Vinegar – This important ingredient adds a tangy flavor, prevents bacteria from growing, and helps the asparagus retain its bright color. I used white vinegar, but apple cider vinegar also works.
- Sea Salt – Like any other pickles, this is my other key ingredient for pickling asparagus. Obviously it brings the briny flavor, but more importantly, but it also preserves it. Don’t skimp on the salt!
- Fresh Dill – Adds a mild and herby taste similar to a dill pickle. You can also experiment with other herbs, like thyme or rosemary.
- Garlic – I simply threw in some quartered garlic cloves, but if you want less of a garlicky punch, use 1 1/2 teaspoons of jarred minced garlic instead.
- Mustard Seeds – Whole mustard seeds are ideal because they release their flavor gradually during the pickling process. I used yellow mustard seeds for their milder flavor, but if you want a bolder flavor, use brown mustard seeds instead.
- Black Peppercorns – Adds a subtle, spicy kick to the pickling liquid.
- Honey (optional) – My pickled asparagus recipe works with or without the honey. There is a very subtle difference. The honey helps to cut the sharpness of the vinegar a bit, but does not make the actual asparagus sweet. You’d need to add more if you want sweetness. I use my natural sugar free honey, but regular also works.
- Water – To dilute the brine.
VARIATION: Add some spice!
For an extra kick, add 1/4 to 1/2 teaspoon red pepper flakes or 1 to 2 sliced jalapeños to your pickling brine.
How To Pickle Asparagus
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep the asparagus. You can cut off the woody ends of the asparagus with a knife in one go, or bend each stalk to let it snap at the right spot.
- Place the garlic, dill sprigs, mustard seeds, and peppercorns into clean jars. You can divide them between 3 regular pint jars or 2 large mason jars.
- Blanch the asparagus. Place the asparagus in a large pot or saucepan with boiling water for a couple minutes, then shock in an ice water bath to stop cooking. Pack the asparagus spears in the jars, with the bud ends up.
- Make the brining liquid. In the same pot, heat the vinegar, water, and sea salt over medium heat, until the salt has dissolved. Stir in the honey, if you’re using it.
- Pour the hot brine over the asparagus. Make sure it covers them completely with an inch headspace. Wipe the rim, and place the seals and lids on the jars.
- Refrigerate. Cool to room temperature, then place the pickled asparagus in the fridge to chill overnight.
My Recipe Tips
- Clean the jars. Since we’re making refrigerator asparagus pickles, there’s no need to sterilize the jars — but do make sure to wash them in hot, soapy water.
- Check that your spears fit in the jars. You need to be able to get the lid on without crushing them. I always check before I start the recipe, so that I can cut off more if needed.
- Don’t fully cook the asparagus. I just do a quick blanch to soften the spears, so that they absorb the pickling liquid better. But you don’t want them totally tender, or your pickled asparagus will end up mushy.
- Make sure you have enough brine. You need to cover the asparagus completely in brine. If you don’t have enough, you can just quickly make more. The ratio I use is half water, half vinegar, and 1/2 tablespoon of salt per cup of this mixture.
- Leave a little headspace in the jars. This is necessary for the jars to seal properly. It’s less crucial for pickled asparagus recipes like mine where I’m not using a sealer, but I still recommend leaving about 1/2 inch of space.
- Give it time. Pickled asparagus needs at least 8 hours to brine in the fridge. It’s even better if you wait 24 hours.
Storage Instructions
Because I don’t use preservatives, I can’t guarantee that my recipe is shelf stable. If you try it with a water bath canner, let me know how it goes! Otherwise, I just keep this pickled asparagus in sealed jars in the refrigerator. It lasts for 3-4 months.
Serving Suggestions
While these tangy vegetables are great for snacking on their own, they also make a wonderful addition or starter to a meal. I’ve got some ideas for you:
- Charcuterie Board – Sometimes I swap the dill pickles on my Halloween charcuterie board, Thanksgiving charcuterie board, or Christmas charcuterie board with pickled asparagus instead. Asparagus is less fresh that time of year, so it’s perfect for pickling!
- Snacks – Chop these spears and use them in my ham roll ups or ham salad instead of pickles, or dunk them in homemade ranch for a savory snack. Or try them instead of capers on a bagel with lox.
- Salads – It’s not the classic way I make it, but in the spring I sometimes use them in my Big Mac salad instead of pickles. They also add a unique flavor to your garden salads or Caesar salads.
- Bloody Mary – Swap out your pickle juice for asparagus pickle juice and use fresh pickled asparagus as a garnish. So good!
- Main Dish – Serve this tangy pickled asparagus alongside a juicy burger, or on a sandwich with my egg salad or tuna salad.
More Asparagus Recipes
Love asparagus as much as I do? Here are more ways to use it:
My Favorite Jars For This Recipe
You can either use 3 regular jars or 2 large jars. I prefer the larger ones, which are conveniently tall with a wide mouth. But both types are perfect for sealing in the flavors and keeping everything fresh!
Pickled Asparagus
Try my fast pickled asparagus recipe with dill, garlic, and a touch of honey. It's salty, tangy, and easy to make — with no canning tools!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Divide the garlic, dill sprigs, mustard seeds, and peppercorns between 3 regular jars or 2 large jars.
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Bring a pot of water to a boil. Add the asparagus and blanch for 2 minutes. Meanwhile, prepare a bowl of ice water, and after 2 minutes, transfer the asparagus to the bowl to shock and stop the cooking process.
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Place the asparagus in the jars, with the bud ends up.
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In the same pot, heat the white vinegar, water, and sea salt for about 3 minutes over medium heat, until the salt has dissolved. Stir in the honey, if using.
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Pour the liquid over the asparagus, making sure it covers it completely. Wipe the rim and place the lids on the jars.
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Cool to room temperature, then place in the fridge to chill overnight, at least 8 hours.
Did You Like It?
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Recipe Notes
Serving size: ~6 pickled asparagus spears, or 1/4 of entire recipe
Nutrition info does not include the optional honey.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
5 Comments
Mary
0This recipe is such a keeper! I ended up making 3 jars of these! They were so good!
Brenda
0I had a mix of white and regular asparagus on hand and decided to pickle them. It was my first time and they turned out great! Thanks for the recipe!
Dana
0This recipe is a thing of genius! Thank you for sharing!
Jeanne
0thanks for the asparagus recipe–how long will it last in the fridge?
Wholesome Yum D
0Hi Jeanne, You can store the pickled asparagus for 3-4 months.