Pickled Asparagus Recipe – 10 minutes hands-on!
Posted: 04/20/2020
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Like pickles? Make a jar of homemade pickled asparagus in about 10 minutes hands-on time, no canning necessary!
Recipe Overview
Why you’ll love it: 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.
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. 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 quick 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 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!
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.
I’ll get you started on the recipe here and give you some helpful tips. Look for the recipe card near the end of the post for complete instructions, measurements, and nutrition information.
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 really 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 really no substitute for the flavor of fresh dill. It looks pretty in the jar too.
How To Make Pickled Asparagus
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 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.
However, 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!
Cooking Tip
Don’t be alarmed if the color of the pickled asparagus spears turns olive green. That’s perfectly natural and doesn’t affect the taste.
FAQs
Do you have to refrigerate pickled asparagus?
There are two types of pickled asparagus: canned and quick. Canned asparagus spears do not have to be stored in the refrigerator until they are opened. They are processed with high heat and are shelf stable.
Quick pickled asparagus such as this recipe do have to be refrigerated. Sometimes this type of pickled vegetable is called a “refrigerator pickle.” They are not processed or sealed so they are not shelf stable. Quick pickles taste fresher and do not keep as long as canned pickles.
How do you make spicy pickled asparagus?
This recipe is mildly spicy. To increase the spiciness, add more red pepper flakes or a sliced jalapeño pepper. More garlic will make the asparagus taste spicier, too.
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.
Storage Tips
Pickled asparagus spears will keep in your refrigerator for up to three months. I bet they won’t last that long though!
More Asparagus Recipes
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:
- Asparagus panzanella salad
- Turkey sausage and asparagus quiche
- Asparagus spring salad with grapefruit and rosé vinaigrette
- Lemon pasta with asparagus, sausage, and dill (made in one pan)
- Orzo salad with asparagus, arugula, and pine nuts
- Salmon and asparagus sheet pan dinner
- Asparagus Gruyère tart with balsamic glaze
- Asparagus ribbon salad with beets and burrata
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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
- 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
Instructions
- 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.
- 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.
- Pour the brine into the jar, covering the asparagus completely.
- Cover jar and place in the fridge at least overnight but preferably a week before eating.
- 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.
Nutrition Information
Calories: 46kcal, Carbohydrates: 9g, Protein: 4g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1754mg, Potassium: 334mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1211IU, Vitamin C: 9mg, Calcium: 47mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Curt says
I add turmeric to the boiling liquid to get that yellow ‘pickle brine’ look and add a little earthy flavor.
Rachel Gurk says
That’s a great addition!
Tasha says
So if I’m reading this correctly, this recipe is for 1 jar?
Thank you.
Rachel Gurk says
Yup!
Karen says
I made the pickled asparagus! I did not have mustard seeds so I substituted celery seeds. I also did not have kosher salt and substituted iodized salt. These are delicious! I will be buying kosher salt soon to try with the other pickled recipies. Thanks di much Rachel for all of your recipes!
Karen says
I meant … thanks “so” much… sorry about the typo
Rachel Gurk says
So glad you liked it! Thanks for taking the time to leave a comment!
Donna Walter says
I teach 4th grade and have been educating my students online since April, due to the Covid19 shut-down. I just made a batch of pickled red onions and am going to show them to my students today during one of our online meetings. Tomorrow I am going to do an online lesson, live, showing them how to make pickled asparagus, radishes and green beans. Your basic brine is fine for everything. I am going to par-boil the green beans (I’m using haricot verts), just to make sure they get tender. Thank you for this! You are saving me from quarantine fever, and my students from lesson boredom!
Rachel Gurk says
I love this so much! My husband is a high school principal so I know first-hand how hard all of our educators are working. As a busy mom, I have the utmost respect and appreciation for everything you’re all doing! Means a lot to me that you’re using my recipes! :) Thanks for taking the time to let me know.
Jason says
I used a half gallon sized container as my asparagus were quite tall, so had to make more fluid in order to cover, will rate result in a week, but doubled wet ingredients.
Rachel Gurk says
I’m glad you found a way to make it work!
denise says
Sounds delicious!
Rachel Gurk says
Thank you, Denise!
Karen says
I avoid granulated sugar. Can I use a different sweetener like honey or coconut sugar?
Rachel Gurk says
I haven’t tested it that way but I think it would work fine!
Jay says
Rachel, this looks like the perfect recipe to play with while quarantined. With our adult children, we can each make a jar with our own preferences, and compare the end results after the “quarantine” period. Perfect! Thanks for sharing this one at this particular time.
Rachel Gurk says
That sounds like such a fun idea! I hope you report back on the results and what you try! :)