Pickled Asparagus are perfect to add to a charcuterie board, give as a hostess gift, garnish a bloody mary or just for snacking. This recipe requires no water bath canning.
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Quick pickling is the way to go if you don't need to keep your pickled items for months and months. We don't do traditional canning over here at B&B, but we rarely have enough of any one vegetable that we can't eat within a few weeks.
As long as you keep your "quick-pickle method" veggies covered tightly and refrigerated, they should maintain fresh for at least 3-4 weeks. They're so good, though, you probably won't have anything that lasts that long anyway.
Ingredients and Substitutions
The list of ingredients here are very similar to what goes in Pickled Carrots, Pickled Green Beans, Quick Pickles and Pickled Okra. Both have been reader favorites!
- Fresh Asparagus (more details below on the size of the asparagus spears)
- Water - for blanching and to go in the pickling solution
- Salt - Uniodized
- Distilled White Vinegar
- Fresh Garlic
- Fresh Dill - you could use dried dillweed, but if you can get your hands on fresh, it really is best
- Bay Leaves
- Sugar - just a tad to cut the tartness
- Whole Black Peppercorns
- Red Pepper Flakes - totally optional on how much to use or whether to use them at all
(see recipe card for quantities)
What size asparagus spears are best for pickling?
For most of our asparagus recipes, like Roasted Asparagus with Lemon and Air Fryer Asparagus Parmesan we prefer the thicker spears. Contrary to the case with most vegetables, the bigger asparagus tend to be more tender while the thinner ones are tougher and more "woody" in texture.
However, when pickling we recommend a more medium sized asparagus spear. The smaller size helps the flavor of the brine to penetrate and they are easier to handle. The pickling process itself tenderizes the asparagus.
How to make pickled asparagus
You'll begin by starting to make the brine solution. Bring water, salt, sugar and vinegar to a boil just until the salt dissolves. Set aside to cool.
The next step is washing your asparagus spears thoroughly. Then you want to snap the ends off where it breaks naturally.
That will leave you with jagged edges like this. The next step is to trim them up so they look better. If making Salad with Marinated Asparagus or Pasta Salad with Asparagus, it won't matter about the length.
In this case, though you want the asparagus spears to be all about the same length so they fit evenly in your jars. We recommend that you measure the jars for the size you need and then cut the asparagus at one time.
Next you will blanch your asparagus spears briefly in boiling water and then plunge immediately into ice water to stop the cooking process.
You may be wondering - why do you blanch asparagus before pickling? This process actually serves two purposes.
- It thoroughly cleans the spears. Even though you have washed them, a quick visit into boiling water will remove any debris you have missed.
- It preserves the bright green color.
Now drop the garlic clove, dill sprigs and bay leaves into the jar. Add the asparagus, then the peppercorns and red pepper flakes.
Once everything is in the jar you pour the cooled pickling solution over the spears making sure to cover them.
Refrigerate at least a day before eating - if you can wait that long.
Items you may need
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- The most important item is the jar. You'll need a taller-than-typical jar unless you want to cut your asparagus very short. Order from Amazon here for the ones we use.
- Other than that a canning funnel is handy for pouring in the brine.
How long can you keep pickled asparagus?
There is no hard and fast rule here. The very idea behind the refrigerator method of pickling is that you are preserving small batch quantities with the brine and refrigeration.
We have generally found that 3-4 weeks is about the maximum time to store, but since you are only "putting up" a small amount that is usually more than adequate to eat and enjoy your veggies.
Just keep an eye out on the liquid. If you see any cloudiness you will want to discard.
Ways to use refrigerator pickled asparagus
Now here's where the fun comes in! They make a fabulous bloody mary garnish (maybe along with pickled okra and/or a green bean or two?).
Stand a few up in a glass and add to your charcuterie board. If you need more ideas we have a Picnic Charcuterie Board, a Mini Charcuterie Board (dinner for two anyone?) as well as our top rated Southern Charcuterie Board.
Besides snacking or adding them to salads our very favorite way to use this pickled treat is as a hostess gift. Tie a ribbon around it, and you will honor your host with something you made from your heart.
For a quick look at this recipe you'll want to watch the web story version.
A whole slew of Homemade Food Gift Ideas and Spring Vegetable Recipes can be found here.
📖 Recipe
Quick Pickled Asparagus
Ingredients
Instructions
- Mix water, vinegar, salt and sugar in small saucepan and bring to a boil. Stir until salt and sugar dissolve and then remove from heat and set aside to cool.
- Wash asparagus, snap ends off, trim to size to fit jar and then plunge into boiling water for 30 seconds to one minute. Remove and immediate immerse in ice water.
- Add dill, garlic and bay leaves to jar. Add asparagus, peppercorns and red pepper flakes, then pour pickling solution over to cover tops.
- Seal jar tightly and refrigerate one day before serving.
Notes
- 1 teaspoon dry dillweed may be substituted for fresh, or dill can be left out.
- Cutting ends off garlic clove helps to release garlic flavor. The close can also be bruised lightly with a utensil for this same purpose.
- Red pepper flakes are optional and more or less can be added to make spicy pickled asparagus if preferred.
More fun ideas to include on your appetizer buffet
Julie says
I absolutely love asparagus but I have never tried them pickled. That's another great recipe to add to my list.
Justine says
I love pickles and I love asparagus - this was soooo good! They're great to keep just as a quick snack, but I eat them way too quickly.
Shadi Hasanzadenemati says
Love how easy this recipe is. It’s perfect for our family!
Elizabeth says
I've been wanting to try my hand at pickling vegetables, so this is a great recipe to start with! The process looks so easy. Thanks for sharing.
Andrea says
These quick and easy pickled asparagus sound fabulous. I can't wait to get snacking on them. Yummy!