Pickled Asparagus Recipe – 10 minutes hands-on!

Like pickles? Make a jar of from-scratch pickled asparagus in about 10 minutes hands-on time, no canning necessary!

At a glance

What stands out: Pickled asparagus is a fun unique way to eat this spring vegetable.

How long it takes: 10 minutes to prep; refrigerate for one week
Equipment you’ll need: saucepan, large jar with cover
Servings: 6

Bright green asparagus spears, so tasty steamed or roasted, are wonderful pickled, as well. Tangy and slightly spicy, pickled asparagus will give you a new appreciation for this springtime favorite.

We think the asparagus spears look so beautiful in the jar, don’t you? Looks aside, we wish we could adequately describe the taste for you. Pickled asparagus taste vinegary and slightly sweet, with hints of garlic, dill, mustard, and hot pepper and with just the right amount of crunch. Wow! You’re just going to have to try them for yourself and see how good this lighter snack is!

Have you tried speedy pickling or refrigerated pickles yet? With no canning necessary, speedy pickling is our new favorite thing to do. Pickled red onions are a staple in our house. Pickled radishes, pickled cauliflower, and pickled green beans are a special treat. Crisp refrigerator dill pickles are a snap to make and keep well for a couple of weeks. Spicy Korean pickles are a taste sensation; zesty pickled vegetables make a speedy salad.

Try adding pickled vegetables to your charcuterie board. The tangy crispness contrasts so well with rich meats and cheeses. Pickles are a low calorie choice, too.

About this Recipe

You’ll love this no canning method of making speedy pickled asparagus. It shouldn’t take you more than ten minutes. Some recipes will have you blanching, or cooking the asparagus briefly before pickling it. Not necessary!

You’ll need a clean glass quart size jar. You can use a recycled jar or a canning jar as long as it has a lid.

What You’ll Need

• Asparagus: Look for the freshest asparagus you can find; you’ll need about two pounds. It should be firm and crisp with compact tips. Look for small to medium thick spears. Very thick spears won’t work as well.
• Apple Cider Vinegar: Vinegar is fundamental to pickles. Most types of vinegar can be used but we love the slightly sweet fruity flavor of apple cider vinegar.
• Kosher Salt: The recipe calls for one and a half tablespoons of salt which may sound like a lot of salt. Keep in mind that the salt is in the brine so most of it won’t be consumed.
• Sugar: Just a bit of sugar balances the acidity of the vinegar.
• Garlic: Start with one clove of fresh garlic. If you love garlic, add more; if you aren’t a fan, just leave it out.
• Whole Mustard Seeds, Peppercorns, Red Pepper Flakes: Whole spices are always used for pickling. They add lots of flavor but won’t make the brine cloudy or sludgy looking.
• Fresh Dill: There’s no substitute for the flavor of fresh dill. It looks pretty in the jar too.

How it comes together

Begin by making a simple brine. Combine vinegar, sugar, water, and salt and bring it to a boil. Set it aside to cool slightly.

Meanwhile, prep the asparagus. Snap off the tough ends or trim them with a sharp knife. It’s more appealing if the spears are generally the same length and they’ll fit in the jar better. Rinse the asparagus well, paying special attention to the tips where sand can hide.

Place garlic cloves, mustard seeds, peppercorns, and red pepper flakes in the bottom of your jar. Next, arrange the asparagus spears in the jar vertically. Try to squeeze in as many as you can (this will help prevent the asparagus from from floating to the top). You can pack them with the tips up or down, whichever you prefer.

Tuck in a few sprigs of fresh dill and fill the jar with the brine. Put the cover on tightly and refrigerate.

Now comes the hardest part: waiting. For a standby pickled flavor, you should wait a week.

Yes, you heard us right. We know, we know, it’s so hard to wait! You’re anxious to bite into a crisp, pickled asparagus spear. You may try them after twenty-four hours.

However, we find that the longer you wait, the better the pickled asparagus tastes. The flavor and texture just keeps getting better and better. Taste one spear every day and see how the flavor develops!

Cooking Tip

Don’t be alarmed if the color of the pickled asparagus spears turns olive green. That’s evenly natural and doesn’t affect the taste.

Before you start

Make It Your Own

Experiment with the spices to make it your own. Here are some ideas:

• Leave out the garlic, dill, or red pepper flakes, or increase the amount used, whatever you like.
• Use pickling spice instead, or make your own combination.
• Add other vegetables to the jar such as sliced onion or sliced jalapeño pepper.
• Try adding a slice of lemon.
• For more tender asparagus, blanch it in boiling water for 30 seconds; submerge in ice water for 2 minutes; continue with recipe as directed.

Keeping leftovers

Pickled asparagus spears will keep in your refrigerator for up to three months. We bet they won’t last that long though!

• Yield: 6 servings
• Prep: 10 minutes
• Cook: 5 minutes
• Total: 15 minutes

Ingredients

• 2 pounds asparagus spears, tough ends trimmed or snapped
• 2 cups water
• ¼ cup apple cider vinegar
• 1 ½ tablespoons kosher salt
• 1 tablespoon granulated sugar
• 1 clove garlic, peeled
• 1 teaspoon whole mustard seeds
• 1 teaspoon whole peppercorns
• ¼ teaspoon red pepper flakes (more to taste)
• 3 sprigs fresh dill

Method

1. In medium sized saucepan, combine water, vinegar, salt, and sugar; over medium high heat, bring to a boil or until sugar and salt is dissolved, stirring occasionally. Set aside to cool slightly.
2. Place garlic clove, mustard seeds, peppercorns, and red pepper flakes at the bottom of a large jar (quart size jar). Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar.
3. Pour the brine into the jar, covering the asparagus completely.
4. Cover jar and place in the fridge at least overnight but preferably a week before eating.
5. Store the jar of pickled asparagus in the refrigerator for up to 3 months.

Notes

Nutrition information includes brine which isn’t consumed so don’t be alarmed by the sodium content.

Leave out the garlic, dill, or red pepper flakes, or increase the amount used, whatever you like.

Use pickling spice instead, or make your own combination.

Add other vegetables to the jar such as sliced onion or sliced jalapeño pepper.

Try adding a slice of lemon.