This quick pickled asparagus recipe is super easy to prepare in around 10 minutes, no canning necessary! Packed with fresh dill, red onion, garlic, pickling spice, and peppercorns you can guarantee these spears are loaded with flavor.
Why this recipe works
There is no canning required for this quick pickled asparagus recipe! Making refrigerator pickled asparagus is perfect for snacking on or for serving on a charcuterie spread, and it takes no more than 10 minutes to prepare. We use this method on a variety of veggies from red onion to beets with success. The hardest part is waiting for them to soak up the surrounding flavors in the refrigerator.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ASPARAGUS – You will need two bunches, around 325 grams each, of asparagus for this recipe which will yield two 16-ounce jars of pickled asparagus. Trim the asparagus to fit your mason jars.
VINEGAR – We used distilled white vinegar. You can substitute with apple cider vinegar if desired, this will add a little more sweetness to the brine.
ADDITIONS – We have tested this recipe with both red onion and white onion, both work well. The red onion may tint the color of your brine after sitting for a few days in the refrigerator, but it will not affect the quality or taste. The sugar called for helps counteract the sharpness of the vinegar. For spicy pickled asparagus, add some red pepper flakes!
How to Make Pickled Asparagus
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Wash and cut the asparagus to fit into two 16-ounce mason jars and divide equally, vertically.
- Over the two jars, divide the sprigs of dill, red onion, garlic, peppercorns, and pickling spices.
- In a small saucepan add the vinegar, water, sugar, and sea salt and bring to a boil over high heat. Stir until the sugar and salt are dissolved then pour evenly into each jar.
- Carefully, place lids on the jars to seal, and flip them upside-down to cool. Once cool, place in the fridge overnight (for best flavor allow them to sit for 3-5 days).
TIP – You should be able to fully cover the asparagus with the brine. If you boiled it down too far, boil a bit more water and fill.
- Once opened, consume within 2 weeks.
Frequently Asked Questions & Expert Tips
Because this is a refrigerator pickled asparagus recipe and not a canning recipe, they will need to be refrigerated. Quick pickled asparagus should be stored in an air-tight jar kept in the fridge for up to 2 weeks.
No, you do not have to blanch the asparagus for this recipe. Blanching helps open the pores of the asparagus, allowing them to soak in the brine and retain their color. However, we are boiling our vinegar brine and pouring it straight over the spears in the jars which will tenderize and open the pores of the asparagus on its own. Think of it as a shortcut.
Serving Suggestions
Pickled asparagus makes a satisfying crunchy snack, which also means it makes a fantastic filler for charcuterie boards. Add them to Bloody Mary Charcuterie Boards or cocktails, chop them up and toss into salads, or enjoy them as-is. There is no right or wrong way to eat pickled asparagus!Â
More Pickled Recipes
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Pickled Asparagus
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 bundles medium asparagus 650 grams total or close to 1.5 pounds
- 12 sprigs fresh dill
- 1 small red onion finely sliced
- 8 cloves garlic
- 2 Tablespoons peppercorns
- 2 teaspoons pickling spices
- 2 ¾ cup distilled white vinegar
- 2 ¾ cup water
- 1 Tablespoon granulated sugar
- 2 teaspoons sea salt
Things You’ll Need
- 2 16 ounce mason jars
Before You Begin
- We used distilled white vinegar. You can substitute with apple cider vinegar if desired, this will add a little more sweetness to the brine.
- You will need two bunches of asparagus, around 325 grams each, for this recipe which will yield two 16-ounce jars of pickled asparagus. Trim the asparagus to fit your mason jars.Â
- We have tested this recipe with both red onion and white onion, both work well. The red onion may tint the color of your brine after sitting for a few days in the refrigerator, but it will not affect the quality or taste.
- The sugar called for helps counteract the sharpness of the vinegar.
- For spicy pickled asparagus, add some red pepper flakes!
Instructions
- Wash and cut the asparagus to fit into two 16-ounce mason jars and divide equally, vertically.
- Over the two jars, divide the sprigs of dill, red onion, garlic, peppercorns, and pickling spices.
- In a small saucepan add the vinegar, water, sugar, and sea salt and bring to a boil over high heat. Stir until the sugar and salt are dissolved then pour evenly into each jar. TIP – You should be able to fully cover the asparagus with the brine. If you boiled it down too far, boil a bit more water and fill.
- Carefully, place lids on the jars to seal, and flip them upside-down to cool. Once cool, place in the fridge overnight (for best flavor allow them to sit for 3-5 days).
Expert Tips & FAQs
- The nutrition facts are approximate and will vary depending on the quantity and type of products you use.Â
- Quick pickled asparagus should be stored in an air-tight jar kept in the refrigerator for up to 2 weeks.
Nutrition
Kristen Rittmer
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