Pickled Asparagus

Every spring when the first asparagus appears at the farmers market, I can’t wait to make a batch of Pickled Asparagus. It’s fun to turn those fresh, green spears into tangy pickles that brighten up everything they touch. This recipe takes less than 20 minutes to make, and the pickles are ready to enjoy by the next day!

I find myself reaching for these crisp, vinegary spears constantly once I have them in the refrigerator. They make a perfect low-calorie snack (just about 7 calories per spear), but I what I love most is how they add instant zing to some of my favorite salads like Crab Salad, Corn Salad, and Nicoise Salad.

“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…. So much better than store bought.”

sara

Pickled Asparagus Ingredients

• Black Peppercorns: Look for whole, firm peppercorns that aren’t dusty or faded in color. (I keep these stocked in my pantry year-round for all kinds of pickles and preserves.)
• Garlic: Choose firm, heavy heads with tight cloves and papery skin intact. Avoid any with green sprouts that can add bitterness.
• Fresh Dill Sprigs: These should be bright green and feathery and strongly aromatic. If they smell faint or look wilted, they won’t provide much flavor.
• Fresh Asparagus: Spring asparagus is best when the stalks are firm and the tips are tightly closed. The skin should be smooth and the cut ends shouldn’t look dried out or woody.
• White Vinegar: I use standard distilled white vinegar, which is inexpensive and consistent in flavor. Gallon jugs are a good value for pickling.
• Kosher Salt: Diamond Crystal is the brand I use. If you use Morton’s brand, use half as much.
• Sugar: Just standard granulated sugar. If you have superfine on hand, it will dissolve faster.

Recipe Options

• Try Different Vinegars: White vinegar gives the cleanest flavor, but apple cider vinegar adds a fruity note. I sometimes use a combination of the two when I want a more complex flavor.
• Add Spices: For spicy pickled asparagus, add dried chiles, sliced jalapeños, or a pinch of crushed red pepper flakes. These spicy versions make perfect Bloody Mary garnishes!
• Herb Options: Fresh dill is classic, but fresh tarragon adds a lovely anise flavor. You can also try adding mustard seeds, coriander seeds, or a bay leaf.
• Sweeter Version: Double the sugar if you prefer a less tangy pickle. I stick with the minimal amount since I like the bright, sharp flavor.

How to Store

Store your pickled asparagus in the refrigerator in their sealed jar. Unlike shelf-stable canned pickles, these refrigerator pickles need to be kept cold. They’ll maintain their best texture and flavor for about 1 month. I find the crispness starts to diminish after that, though they’re still perfectly safe to eat.

If the brine becomes cloudy or the pickles develop an off smell, it’s time to discard them. For the freshest taste, I try to use these up within 3-4 weeks, which is rarely a challenge since they’re so versatile.

Pickled Asparagus sits in that perfect middle ground between everyday and interesting. I reach for these tangy spears when I want to add something bright to a cheese board or wake up a boring sandwich. While fresh asparagus has its season, these pickles let you enjoy that distinctive flavor long after the farmers market displays have moved on to summer vegetables.

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.

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

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

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