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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.
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.
Hi Marissa, I’m looking forward to trying your recipe today. I don’t have mason jars, would it be ok to use the tall plastic freezer canning containers?
Hi there, Lori. I haven’t used plastic jars for this, but if the jars are intended for canning, then I’m guessing it’s okay. You might look on the manufacturer’s website to see if there are guidelines around storing pickled foods in their jars.
Can this recipe be canned?
Hi there, Jane! I’ve always made these to be eaten from the refrigerator, but I don’t see why not. Have a look at this link for instructions on doing it safely.
There is instructions for canning vegetables and canning pickled vegetables, pickled is much less process time.
That’s a great thing to note, Connie. Thank you.
I made this yesterday. Could not wait to open the jar the next day. Served to friends and we almost went through the entire jar! I am tempted to run back to the store and get several more bunches of asparagus. Is on sale right now – perfect timing! Thank-you so much for sharing.
aww, Jeanne!! I’m so glad you and your friends enjoyed it so much!! Thank you for coming back to let me know!
What are the measurements for vinegar, sugar and water?
Hi, Josh! Have a look at the recipe card at the bottom of the post – you’ll find all the measurements. 🙂
Love how quickly this comes together! This would be such a lovely addition to a cocktail as a garnish or on a charcuterie board. Can’t wait to give this one a go 🙂 !
Love how you think, Dawn! These would be great in a Bloody Mary!