Pickled Asparagus: Crunchy, delicious, garlic and dill flavored asparagus spears quick pickled for a fun and refreshing snack or side dish.
I am a huge fan of pickling all the things, from the basics like cucumbers and onions to easy pickled eggs, to giardiniera or pretty much any vegetable you can think of. I often use pickled vegetables for a gorgeous vegetable crudite right along side the roasted vegetables for a nice juxtaposition of flavor, and this is one of those pickled asparagus recipes that goes with pretty much everything.
When asparagus is in season, I will always take the time to pickle some. It is such a great flavor. The deliciousness of asparagus is enhanced when pickled with dill and garlic, and will remain flavorful in the fridge for a few weeks. Asparagus is a vegetables that works really well pickled because it is a fibrous veggie.
What Does Pickled Asparagus Taste Like?
Crispy pickled asparagus makes the perfect snack, with a satisfying crunch and all that great pickling flavor. The asparagus spear tends to soak up a lot of the vinegar and spices, leaving you with a crunchy, vinegary, slightly sweet and a little spicy, snack. You can add extra chili flakes to your jar if you prefer a more spicy pickled asparagus.
How Do You Make Pickled Asparagus in the Fridge?
The basics of refrigerator asparagus pickles are like so:
- Make the brine or pickling juice. This usually consists of a variety of spices, and vinegar, dill, and garlic.
- Trim and wash asparagus. You want to trim off the fibrous ends, as they are difficult to eat.
- Pack a jar with garlic, the fresh dill, a few spices, and the asparagus.
- Pour the brine over the top.
- Refrigerate for a few days. Voila, homemade refrigerator pickled asparagus!
How Do You Quick Pickle Asparagus?
There are two kinds of pickling, the kind that you do by canning the vegetable and processing it so the jars seal, and the kind that is often referred to as “quick-pickle” which means it occurs in the refrigerator.
If you’re wondering how to make pickled asparagus, you’ll find this pickled asparagus recipe uses the quick pickle method. Because I don’t like to wait to eat my pickled asparagus, I like the refrigerator or quick pickle method.
In order to quick pickle asparagus, choose one of the following methods:
- Make the brine stove-top, and pour the hot brine over the trimmed asparagus spears in a jar.
- Close the jar with an air tight lid, and place in the refrigerator for at least a few hours.
- When the liquid has cooled and the asparagus spears have had a chance to soak in some of the pickling juice, you can eat them. Wait a minimum of 3 hours, best after 2-3 days.
- Make your brine in a large sauce pan. Bring to a boil.
- Add asparagus, and turn down the heat.
- Simmer 4-6 minutes until asparagus becomes a duller green.
- Place in an airtight container and refrigerate until chilled.
Is Pickled Asparagus Good for You?
You may be wondering if pickling asparagus makes it good for you. And the answer is, well, kind of. So super clear I know. Here is the thing, pickled asparagus is full of fiber and probiotics, which makes it great for digestion.
And asparagus in general is a great, healthy, and delicious vegetable source for Vitamin B6, calcium, zinc and magnesium.
However, the pickling brine does contain sugar, and you do lose some of the nutrient value when you cook the asparagus. So, it is a toss up. There are definitely things that are good for you, and some that aren’t. Overall, it is a much better snack for you than potato chips. And you are likely better of eating any form of asparagus than no asparagus at all.
More Great Recipes to Serve Pickled Asparagus Spears With
- Shrimp Alfredo – 30 minute recipe
- Caesar Chicken Pasta – comforting pasta dish
- Lemon Pepper Chicken – kid approved!
- Slow Cooker BBQ Beef Sandwiches – perfect with pickled asparagus!
- Lemon Pepper Shrimp
- 30 asparagus spears trimmed
- ⅓ cup coarse salt
- 2 quarts cold water
- 2 cups distilled white vinegar
- ⅔ cup sugar
- 1 teaspoon coarse salt
- 1 teaspoon mustard seed
- 2 teaspoons dill weed
- 1 white onion sliced into rings
- 2 heads garlic separated into whole cloves and peeled (divided)
- ½ teaspoon chili pepper flakes
- 2 sprigs fresh dill
- Trim the cut end of the asparagus spears.
- Place asparagus in a large bowl with ⅓ cup salt, and cover with water. Let stand in salt water while preparing the brine.
- In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill weed, onion slices and 1 head garlic cloves (peeled).
- Bring brine mixture to a boil, and boil for one-two minute.
- Turn down to a simmer.
- Drain salted water from asparagus, and add asparagus to the sauce pan with the brine mixture
- Simmer for 4-6 minutes until asparagus turns a dull shade of green.
- Using tongs, remove asparagus from mixture and place in two pint size wide mouth jars tip side up.
- Tuck one dill sprig and half a head of peeled garlic cloves into each jar, and sprinkle in ¼ teaspoon of red pepper flakes.
- Pour hot pickling liquid into the jars, filling to within ¼" of the rim.
- Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)