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!
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.
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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.
4 Tips for Perfect Pickled Asparagus
- 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.
- I recommend inserting the spears bottom-side up into the jar so they're easy to remove without smashing the delicate tips.
- 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.
- 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.
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!
Recipe Video
Pickled Asparagus
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.
Can I seal this recipe in sterilized jars to keep for longer ?
And if so how long would you suggest?
Hi Diana! I don't can these traditionally, but here is a resource on doing it safely.
Is this recipe suitable for canning?
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.
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.
So glad you're enjoying these, Sara! Thank you for coming back to let me know.
I enjoyed these quite a bit.
I'm so glad to hear that, Marti! Thank you for coming back to let me know.
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!!
I'm so happy to hear this, Lynna! I love that you make this with home grown asparagus and dill.
Not enough sugar. Too much salt
Hi Tanis. Sorry to hear this wasn't quite the flavor you were after.
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!
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.
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!
Hi there, Mary! You can substitute 1/8 teaspoon ground black pepper for the 1/2 teaspoon of peppercorns.
Delicious recipe! Store bought was getting expensive so I am so glad I found your recipe. Simple to make! Thank you.
My pleasure, Stephanie! So glad you're enjoying these.
If you don’t have fresh dill can you use dried and how much?
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.
Can I seal the asparagus jars in a water bath? If so, how long do you recommend?
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.
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.
I love both of these ideas, Al! Thank you.
missed when to add several ingredients
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.