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. How long it takes: 10 minutes to prep; refrigerate for one week Equipment you’ll need: saucepan, large jar with cover Servings: 6 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.
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!
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
Quick-Start Guide!
