Pickled asparagus are crisp and crunchy, they make a great snack or addition to your favorite sandwiches, roast chicken, deli sandwiches, as a part of an appetizer or charcuterie board, or on its own as a snack.

Quick and delicious, asparagus spears are quick-pickled in flavorful brine, no canning required!

Simply place the spears in jars, cover with the brine, and refrigerate. So easy!

Pickled Asparagus with garlic

I’m a huge fan of pickling all the things, from the basics like cucumbers and onions to easy pickled eggs or pretty much any vegetable you can think of.

Ingredients for Pickled Asparagus

I often use pickled vegetables for vegetable crudite alongside the roasted vegetables for a nice flavor. This pickled asparagus recipe

Asparagus spears: Use fresh medium sized asparagus spears. Start by trimming the cut end of each asparagus spear so they fit in a jar.

Brine: This is a simple, yet flavorful brine and while I use it on asparagus, it can be used on other veggies too.

  • You’ll need coarse salt or pickling salt to soak the asparagus.
  • White vinegar: Adds a tangy flavor to the brine.
  • Sugar balances the tartness of the vinegar and adds a touch of sweetness.
  • Mustard seed, dill, white onion, garlic, and red pepper flakes add flavor.
ingredients to make Pickled Asparagus

How to Make Pickled Asparagus in the Fridge

Here are the basics of refrigerator asparagus pickles:

  1. Make the brine or pickling juice (per the recipe below).
  2. Trim & wash asparagus. Trim off the fibrous ends, as they are difficult to eat.
  3. Pack a jar with garlic, fresh dill, a few spices, & the asparagus and pour the brine overtop.
  4. Refrigerate for a few days.

Voila, homemade refrigerator pickled asparagus!

close up of Pickled Asparagus

What is Quick Pickle?

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.

This pickled asparagus recipe uses the quick pickle method which doesn’t require canning. The asparagus should be refrigerated for up to 2 weeks.

adding asparagus to the jar to make Pickled Asparagus
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 the jar if you prefer more spicy pickled asparagus.

Is Pickled Asparagus Good for You?

Pickled asparagus is full of fiber and probiotics, which makes it great for digestion. Asparagus, in general, is a great, healthy, and delicious vegetable source of Vitamin B6, calcium, zinc, and magnesium.

However, the pickling brine does contain sugar and salt, and you do lose some of the nutrient value when you cook the asparagus. Overall, it is a much better snack for you than potato chips.

Can this recipe be canned or sealed?

This is a quick pickling recipe and is not designed for canning.

Perfectly Pickled

The tops of pickled asparagus peeking out of a canning jar
5 from 6 votes↑ Click stars to rate now!
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Pickled Asparagus

Asparagus spears are pickled in a vinegar, garlic, & dill brine to preserve the delicious flavors of spring.
Prep Time 10 minutes
Cook Time 6 minutes
Refrigerate 3 hours
Total Time 16 minutes
Servings 10 servings
Author Rachael

Equipment

Mason Jars with white background
Mason Jars wide mouth

Ingredients  

  • 30 asparagus spears trimmed
  • cup coarse salt
  • 2 quarts cold water
  • 2 cups distilled white vinegar
  • cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seeds
  • 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

Instructions 

  • 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 garlic head of cloves. (peeled).
  • Bring brine mixture to a boil, and boil for 1-2 minutes.
  • Turn down to a simmer.

Quick Pickling:

  • Drain salted water from asparagus and add asparagus to the saucepan with the brine mixture.
  • Simmer for 4-6 minutes until asparagus turns a dull shade of green.
  • Using tongs, remove asparagus from the 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.

Notes

Use pickled asparagus within 2 weeks. 
5 from 6 votes

Nutrition Information

Serving: 3spears | Calories: 24 | Carbohydrates: 5g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 237mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 398IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Snack
Cuisine American
jar of Pickled Asparagus with a title
close up of Pickled Asparagus with a title
jar of Pickled Asparagus with a title
Pickled Asparagus in a jar and close up with writing

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

    1. I haven’t made these yet…but can’t wait to! How many jars will it take for these’s?

  1. hadn’t ever seen pickled asparagus, great idea since it has all of the elements, kind of like a skinny pickle, thank you for this recipe!5 stars