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

Image of asparagus in a mason jar with a sprig of dill and pickling spices.

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.

I think the asparagus spears look so beautiful in the jar, don’t you? Looks aside, I wish I 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 healthy snack is!

Have you tried quick pickling or refrigerated pickles yet? With no canning necessary, quick pickling is my new favorite thing to do. Pickled red onions are a staple in my house and pickled radishes are a special treat. Crisp refrigerator dill pickles are a snap to make and keep well for a couple of weeks.

Image of asparagus in a jar, viewed from top down, ready to be pickled.

About this pickled asparagus:

You’ll love this no canning method of making quick 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!

Start with a clean glass quart size jar. You can use a recycled jar or a canning jar.

Make a simple brine by combining vinegar, sugar, water, and salt and bringing it to a boil. Set it aside to cool slightly.

Meanwhile, prepare approximately two pounds of asparagus by snapping off the woody ends and washing it well. 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). 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 the best pickled flavor, you really should wait a week. 

Yes, you heard me right. I know, I 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. But….., I 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!

Note: Don’t be alarmed if the color of the asparagus spears turns a more olive green. That’s perfectly natural and doesn’t affect the taste.

Image of asparagus pickles in a quart size mason jar.

How to make pickled asparagus 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.

Storage Tips

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

Image of pickled asparagus in a jar, photographed from above, showing the flowery ends of the asparagus spears.

 Love asparagus?

I’m crazy about this deep green spring vegetable! My grandma used to grow it in her backyard. It’s so good for you, too. Try:

 

Image of pickled asparagus in a jar, photographed from above, showing the flowery ends of the asparagus spears.

Pickled Asparagus Recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Additional Time: 3 days
Total Time: 3 days 15 minutes

Like pickles? Make a jar of homemade pickled asparagus in about 10 minutes--no canning necessary!

Ingredients

  • 2 pounds asparagus spears, tough ends trimmed or snapped
  • 2 cups water
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon granulated sugar
  • 1 clove garlic, peeled
  • 1 teaspoon whole mustard seeds
  • 1 teaspoon whole peppercorns
  • 1/4 teaspoon red pepper flakes
  • 3 sprigs fresh dill leaves

Instructions

  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 (most likely a quart size jar depending on the size of your asparagus spears). 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 three days or more before eating.
  5. Store the jar of pickled asparagus in the refrigerator for up to 3 months.

Notes

  • 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.

Recommended Products

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 47Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1611mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 4g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Did you make this recipe?

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Verdict: I love this asparagus. It’s perfect for a quick salty snack, and it’s beautiful and delicious on a cheeseboard. 
Husband’s take: Ben likes this less than I do, but he feels that way generally about all pickled things.
Changes I would make: None at all are necessary, but have fun adjusting some of the seasonings and flavors. 
Difficulty: Easy.