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    Recipes » Condiments and Spices

    Pickled Asparagus

    Published: Apr 3, 2019 · Modified: Aug 17, 2020 by Marissa Stevens · 70 Comments

    Gluten FreeLow CarbVegetarianVegan

    This post may contain affiliate links.

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    pickled asparagus in a tall glass jar

    Every spring I look forward to making Pickled Asparagus with this easy and versatile recipe! It takes less than 20 minutes to make and is ready enjoy the next day!

    Pickled Asparagus in a tall glass jar

    With their tangy, delicious crunch, pickled asparagus spears make a great, low-calorie snack (about 7 calories a spear). They add instant sparkle to some of my favorite salads like Crab Salad, Corn Salad, and Nicoise Salad.

    Jump to:
    • Recipe Options
    • 4 Tips for Perfect Pickled Asparagus
    • How to Make Pickled Asparagus
    • Recipe Video
    • Pickled Asparagus
    • 💬 Comments

    Recipe Options

    I typically keep the brine simple, just: white vinegar, water, kosher salt, sugar, peppercorns, halved garlic cloves, and plenty of fresh dill (similar to my favorite easy Refrigerator Pickles and Pickled Radishes where you don't even boil the pickling liquid!). But you can add any herbs and spices you like: mustard seeds, fresh tarragon. And for spicy pickled asparagus (perfect garnish for a Bloody Mary) add dried chiles, sliced jalapeño, and/or crushed red pepper flakes.

    pickled asparagus tips down in a glass jar

    4 Tips for Perfect Pickled Asparagus

    1. If you like to have long, slender spears (like I do), these tall, cylindrical 1 liter jars are perfect for a pound of asparagus (20-30 standard spears). You can also use a standard quart-size canning jar, but you'll need to either trim more from the bottom of the spears or trim them normally and then cut in half crosswise.
    2. I recommend inserting the spears bottom-side up into the jar so they're easy to remove without smashing the delicate tips.
    3. For delectably tender-crisp asparagus spears, be sure that your brine is still hot when carefully pouring over the raw asparagus spears packed into the jar.
    4. After just 24 hours, pickled asparagus is ready to eat, but will be even more delicious after about 3 days.

    If you love pickled vegetables, don't miss these other great recipes: Giardiniera (Italian pickled vegetables), Refrigerator Pickles, Pickled Red Onions, Pickled Banana Peppers and Pickled Beets (honey sweetened!).

    How to Make Pickled Asparagus

    Step 1: Place peppercorns, garlic cloves and fresh dill sprigs in the bottom of a sterilized, 1 quart or 1 liter canning jar.

    peppercorns garlic cloves and fresh dill in a jar

    Step 2: Trim asparagus bottoms and place bottom-side up in jar.

    cutting bottoms from asparagus spears

    Step 3: In a medium sauce pan bring vinegar, water, kosher salt and sugar to boil.

    boiling brine

    Step 4: Carefully pour hot brine over asparagus spears in jar. Let cool and refrigerate 24 hours or more. Enjoy!

    pouring brine over asparagus

    Recipe Video

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    Pickled Asparagus in a glass jar

    Pickled Asparagus

    Marissa Stevens
    Make delicious pickled asparagus in just 20 minutes with ingredients you probably have on hand! They'll be ready to eat in 24 hours (and even more delicious in about 3 days!). 
    5 from 15 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Cook Time 0 mins
    Refrigeration Time 1 d
    Course Appetizer
    Cuisine American
    Servings 25 pickled asparagus spears
    Calories 7 kcal

    Ingredients
      

    • ½ teaspoon black peppercorns
    • 2 cloves garlic peeled and cut in half lengthwise
    • 4 fresh dill sprigs
    • 1 pound fresh asparagus 20-30 medium spears
    • 1 ½ cups white vinegar
    • 1 cup water
    • 2 tablespoons kosher salt
    • 1 ½ teaspoons sugar

    Instructions
     

    • Add peppercorns, garlic cloves and fresh dill sprigs to a sterilized, 1 quart or 1 liter canning jar.
    • Trim off bottom of asparagus spears (cut in half crosswise to fit if needed) and place in jar, tips down (cut-side up).
    • Add vinegar, water, kosher salt and sugar to a medium saucepan. Bring to boil over medium heat, stirring until salt and sugar have dissolved. 
    • Carefully pour hot vinegar mixture over over asparagus, filling to ½-inch from the top. Let cool then cover and refrigerate for 24 hours. Enjoy within 1 month.

    Notes

    You'll need a 1-quart or 1-liter sterilized canning jar for this recipe. I like this tall, cylindrical jar to keep the asparagus spears long and slender. But any sterilized 1-quart canning jar will work with asparagus trimmed to fit.

    Nutrition

    Calories: 7kcalCarbohydrates: 1gSodium: 559mgPotassium: 36mgVitamin A: 150IUVitamin C: 1.2mgCalcium: 6mgIron: 0.4mg
    Keyword easy, healthy snack, summer, vegan, vegetarian
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Condiments and Spices

    • Jalapeño Ranch Recipe
    • Lime Crema
    • White Bean Hummus
    • Cranberry Orange Relish

    Reader Interactions

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      Recipe Rating




    1. Diana says

      March 21, 2023 at 4:48 pm

      Can I seal this recipe in sterilized jars to keep for longer ?
      And if so how long would you suggest?

      Reply
      • Marissa Stevens says

        March 25, 2023 at 3:57 am

        Hi Diana! I don't can these traditionally, but here is a resource on doing it safely.

        Reply
    2. Bev says

      October 11, 2022 at 5:56 pm

      Is this recipe suitable for canning?

      Reply
      • Marissa Stevens says

        October 13, 2022 at 8:42 am

        Hi Bev! I make these to be eaten from the refrigerator, but I don't see why not. Here is a good resource for instructions on doing it safely.

        Reply
    3. Sara says

      July 31, 2022 at 8:46 pm

      5 stars
      Love the recipe. I thought the sugar to salt ratio was perfect. For one jar I added a few hot peppers just to make it spicy...yummy. I also put them in a water bath for 15 minutes and store them in the pantry for winter. So much better than store bought.

      Reply
      • Marissa Stevens says

        August 01, 2022 at 10:57 am

        So glad you're enjoying these, Sara! Thank you for coming back to let me know.

        Reply
    4. Marti says

      July 24, 2022 at 3:36 pm

      5 stars
      I enjoyed these quite a bit.

      Reply
      • Marissa Stevens says

        July 26, 2022 at 7:55 am

        I'm so glad to hear that, Marti! Thank you for coming back to let me know.

        Reply
    5. Lynna Beaven says

      June 26, 2022 at 5:40 am

      This recipe is so easy!! Thank you! My husband loves pickled asparagus & it’s $12.99 a small skinny jar at grocery store. We grow our own asparagus & dill so this saves us a lot!!

      Reply
      • Marissa Stevens says

        June 28, 2022 at 2:06 pm

        I'm so happy to hear this, Lynna! I love that you make this with home grown asparagus and dill.

        Reply
    6. Tanis Magnusson says

      June 05, 2022 at 2:05 pm

      Not enough sugar. Too much salt

      Reply
      • Marissa Stevens says

        June 05, 2022 at 5:14 pm

        Hi Tanis. Sorry to hear this wasn't quite the flavor you were after.

        Reply
    7. David James says

      May 23, 2022 at 7:22 am

      HI there. I want to try this recipe. It sounds delicious. What is the texture of the asparagus after they are done? I'm debating on boiling for a minute first before putting into jars is all. Thanks a lot!

      Reply
      • Marissa Stevens says

        May 23, 2022 at 11:59 am

        Hi David! I'd describe the asparagus texture as crisp-tender. If you prefer a softer texture, feel free to boil the spears for a minute or two before adding them to the jar.

        Reply
    8. Mary M says

      May 17, 2022 at 5:49 pm

      I've never tried pickled asparagus before and I'm not sure about buying a whole jar of peppercorns.... Can I use fresh ground black pepper? and how much would equal that many peppercorns?
      Thank you!

      Reply
      • Marissa Stevens says

        May 18, 2022 at 3:28 pm

        Hi there, Mary! You can substitute 1/8 teaspoon ground black pepper for the 1/2 teaspoon of peppercorns.

        Reply
    9. Stephanie says

      April 26, 2022 at 8:15 am

      5 stars
      Delicious recipe! Store bought was getting expensive so I am so glad I found your recipe. Simple to make! Thank you.

      Reply
      • Marissa Stevens says

        April 26, 2022 at 8:12 pm

        My pleasure, Stephanie! So glad you're enjoying these.

        Reply
    10. Karen says

      April 10, 2022 at 1:28 pm

      If you don’t have fresh dill can you use dried and how much?

      Reply
      • Marissa Stevens says

        April 11, 2022 at 7:50 am

        Hi Karen! Dried dill won't have quite the same flavor or appearance as fresh, but it will still be tasty. A rule of thumb is 1/4 teaspoon of dried dill as an equivalent of one fresh dill sprig, so about 1 teaspoon of dried dill for this recipe.

        Reply
    11. Shelly Howarth says

      September 16, 2021 at 12:48 pm

      5 stars
      Can I seal the asparagus jars in a water bath? If so, how long do you recommend?

      Reply
      • Marissa Stevens says

        September 17, 2021 at 9:24 am

        Hi there, Shelly! I've always made these to be eaten from the refrigerator, but I don't see why not. Here is a good resource for instructions on doing it safely.

        Reply
    12. AL says

      September 03, 2021 at 12:22 am

      5 stars
      I'm just posting to suggest putting a pickled asparagus spear on a hot dog or any sausage on a bun. It's like a relish and gives a little flavor to each bite. You can also put a whole green onion on there and save yourself chopping onions.

      Reply
      • Marissa Stevens says

        September 03, 2021 at 8:40 am

        I love both of these ideas, Al! Thank you.

        Reply
    13. tina says

      August 28, 2021 at 6:32 pm

      missed when to add several ingredients

      Reply
      • Marissa Stevens says

        August 29, 2021 at 11:12 am

        Oh wow, Tina. You're absolutely right! I neglected to say when to add the herbs and spices to the jar. Thanks so much for catching it - I've corrected the recipe.

        Reply
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