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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.

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

Pickled Asparagus

5 from 16 votes
Cook: 0 minutes
Course: Appetizer
Cuisine: American
Calories: 7
Servings: 25 pickled asparagus spears
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!). 

Ingredients  

  • 1/2 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 1/2 cups white vinegar
  • 1 cup water
  • 2 tablespoons kosher salt
  • 1 1/2 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 1/2-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: 7kcal | Carbohydrates: 1g | Sodium: 559mg | Potassium: 36mg | Vitamin A: 150IU | Vitamin C: 1.2mg | Calcium: 6mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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74 Comments

  1. Juanita Williams says:

    Absolutely delicious!

    1. Marissa Stevens says:

      So glad you’re enjoying them, Juanita!

  2. Diana says:

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

    1. Marissa Stevens says:

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

  3. Bev says:

    Is this recipe suitable for canning?

    1. Marissa Stevens says:

      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.

  4. Sara says:

    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.

    1. Marissa Stevens says:

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

      1. Mike Woll says:

        5 stars
        This is a near perfect recipe. The only modification I make is adding pepper flakes (2 teaspoons) to add some heat. Otherwise, the recipe is PERFECT! Thank you pinch & swirl.
        Mike W.

        1. Marissa Stevens says:

          Thanks, Mike! I love to hear that you’re enjoying the recipe and making it your own.