Spring fresh asparagus is a joy to eat, and a great way of extending the season is to make this easy Pickled Asparagus recipe. As well as adding great crunch and texture, these easy pickled asparagus spears bring a lovely balance of sweet, sour and salty flavors that adds a real tang and zing to food.
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Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
I warm the pickling liquid up and combine it with a Homemade Pickling Spice blend. This blend combines lots of warm spices, and just a touch of chili heat, which works really well with the fresh and grassy asparagus, adding an extra level of flavor to this crisp and tangy pickle.
I’ll show you how to quick pickle asparagus in a few easy steps. Hand’s on preparation time is minimal, then once jarred, they need to be stored in the refrigerator for 48 hours to allow the flavors to intensify before you eat them.
You can use this simple process to pickle a variety of different fruits and vegetables and I’ve made some suggestions later in the post. I also recommend you give my Quick Pickled Onions, or my Refrigerator Pickles a try too. With these quick pickle recipes there no need to heat up the pickling liquid so it could not be any easier!
Ingredients
Here’s what you will need to make pickled asparagus:
- Asparagus – use fresh asparagus spears and trim the tough ends so they fit the jar.
- Dill – fresh dill is added for extra flavor.
- Vinegar – I use equal quantities of hot water and white vinegar to make the pickling liquid.
- Sugar – granulated sugar is added to the pickling liquor for the perfect balance of sweet and sour.
- Kosher Salt – I add salt to balance out the sweet and sour flavors in this pickle.
- Pickling spice – my homemade pickling spice is a great blend of warming whole spices that add an extra depth of flavor to the pickling liquid.
- Red pepper flakes – are added for an extra kick of heat, leave them out if you prefer.
How to make Pickled Asparagus
Trim the tough ends from the asparagus.
Add the asparagus and dill into a 32-ounce mason jar. Set aside.
In a medium saucepan, combine the vinegar, water, granulated sugar, kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.
Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.
Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.
Expert Tips
These tips will help you make the best pickled asparagus you’ve ever tried.
- Take time to properly trim the tough section at the base of the asparagus spear. The base of asparagus can be a bit woody and this isn’t pleasant to eat.
- If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.
- Ensure the asparagus spears are covered in the pickling liquid at all times to stop them from spoiling.
- Always store refrigerator pickles in the refrigerator.
Flavor variations
- White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
- Add is some extra flavors like fresh sliced red chili or some thinly sliced shallots.
- I’ve added fresh dill, but you can add other fresh herbs like tarragon or parsley.
- If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, shallots, cucumber, red chili peppers or jalapenos, carrots, green beans, radishes, or zucchini.
Serving suggestions
Serve the pickled asparagus as an appetizer, try it with a poached egg or add it to your cheeseboard or charcuterie platter. A great addition to summer salads or sandwiches for extra zing and crunch.
It makes a great tasting side dish as it pairs well with just about any savory dish. I like to eat them alongside Southern favorites, like Fried Chicken, Honey Garlic Chicken Wings, Whole Oven-Roasted Fish or Air Fryer Steak with Garlic Butter.
How long can you keep Pickled Asparagus?
Store the pickles in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for 2-3 weeks for optimal freshness and flavor.
FAQs
Asparagus spears are tough and woody towards the base of the stem, so you snap or cut off the bottom to remove this part.
You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I’ve used white vinegar as I like its strong, sharp flavor. However, you could use red wine, white wine, apple cider, or sherry vinegar too.
If you have tried this Pickled Asparagus recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Pickled Asparagus
Ingredients
- 1 lb asparagus tough ends trimmed to fit inside the jar
- 1/4 cup fresh dill
- 1 cup water
- 1 cup white vinegar
- 2 tbsp granulated sugar
- 2 tbsp kosher salt
- 1 tbsp pickling seasoning
- 1/2 tsp red pepper flakes
Instructions
- Add asparagus and dill into a 32-ounce mason jar. Set aside.
- In a medium saucepan, combine the vinegar, water, granulated sugar, kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.
- Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.
- Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.
Notes
- Serve the pickled asparagus as a side dish or appetizer.
- These pickles will last in the fridge for 2-3 weeks.
- If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.