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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
Table of Contents
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.
4 Tips for Perfect Pickled Asparagus
- Use the Right Jar: Tall, cylindrical 1-liter jars are perfect for keeping spears long and slender. Standard quart canning jars work too, but you’ll need to trim spears more aggressively or cut them in half.
- Pack Tips Down: Insert spears bottom-side up into the jar. This makes them much easier to remove without damaging the delicate tips.
- Use Hot Brine: Pour the brine while it’s still hot over the raw asparagus. This partially cooks the spears just enough for the perfect tender-crisp texture.
- Allow Time to Pickle: While these are technically ready after 24 hours, I find they reach their peak flavor after about 3 days in the refrigerator.
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.
More Delicious Pickled 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!
Pickled Asparagus
Video
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is wonderful! My husband loves all-things-pickled! He’ll be surprised to see these in the fridge waiting for him! Yum!!
I love to hear that, Annie!
I would definitely rather have a couple of the asparagus instead of cucumber pickles. Thanks for the tip about putting the spears bottom-side up into the jar so they’re easy to remove without smashing the delicate tips…I probably would have done the opposite.
That ‘tips down’ bit is a game changer! 🙂 Thanks for your sweet comment, Karen.
Yes! This is great, will have to remember this as fresh asparagus season is soon here. Love this idea, perfect compliment to salads or on the side with a juicy sandwich!
Thanks so much, Kevin!
I would love this in salads — and even a sandwich. Delicious. Love how easy it is. And it’s so pretty in the jar — I might be tempted to use it as a centerpiece. 🙂
That’s so sweet, Valentina. Thank you!
I have never tried pickled asparagus, but that tang and crunch would be kind of my snack! I have got to try this, Marissa!
Yay! I’m excited for you to try it, Katherine!
Gosh, so easy! And a delicious way new way to enjoy all the springtime asparagus!!
Absolutely! Thank you, Liz!
Pickled asparagus is one of my favorites! I always pickled green beans in the summer but it’s been ages since I did asparagus. I’ll have to try this recipe soon; I’ve been getting great asparagus lately 🙂
Awesome! Hope you love it, Kelsie!
Hi Marissa! We lived in asparagus country in Michigan. We would can what we called cayenne dilled asparagus and they were SO good. I would use a whole (small) dill head and a clove of garlic along with cayenne peper in each quart jar. We would enjoy them straight out of the jar, but they were especially good in “bloody Gary’s”. 🙂
“Bloody Gary’s” – I love it, Dorothy! I think cayenne would be fabulous in these – I’m definitely trying that next time I make these!
What is the shelf life on these?
Hi Ginny! These need to be stored in the refrigerator and you’ll want to eat them within 1 month.
Interesting! I love pickled veggies, but I don’t think I’ve ever had pickled asparagus. I’m thinking of all the fun ways I could use these…besides just eating them straight, of course! Next time asparagus is on sale, I’m totally buying an extra bunch so I can pickle some. I can’t wait!
Awesome, David! I think you’ll love it!
I should give this a go when it’s asparagus season again. Thanks for the tips too!
Absolutely! Thank you, Lorraine!
I’ve never had pickled asparagus…this is so easy to prepare. Can’t wait to try it, Thanks, Marissa!
My pleasure! Hope you love it!
Oh wow, Marissa! I’ve never had pickled asparagus – what have I been missing all this time! Pickled veggies are so much fun! I definitely have to try this!
Love to hear that, Kelly. Thank you!
yum I do like pickled asparagus – the crunch …. this looks fab. cheers sherry
Thanks, Sherry!
I have never tried pickled asparagus Marissa, but I’m totally game. Bet it’s delicious!
So good! I hope you give it a try, Mary Ann!
These are fabulous! I’ve never made my own, but I do know way to use the pickling juice. My son in law adds some of it when he makes bloody marys and it’s wonderful!
What a great idea! Thanks, Mimi!