I love spring. Asparagus, rhubarb, strawberries, asparagus … and oh yeah! Asparagus! I’ve shared how to cook asparagus and a few other one-off recipes, but one of my very favorite ways to enjoy asparagus? Pickled!
It’s crisp, a little spicy, garlicky, and sour in the best way possible. I’m obsessed!
This quick-pickled asparagus recipe is not for canning – instead, you can enjoy your pickled asparagus within a day, right from the fridge, and it will last up to two weeks in the fridge.
Why You’ll Love This Quick-Pickled Asparagus
- It’s, well, quick to make! Just wash and trim your asparagus, place it in your jar(s), simmer the vinegar mixture, pour it on the asparagus, and seal your jar!
- Just, SO good. Asparagus makes the BEST pickles! It’s crisp and snappy and SO full of flavor.
- Perfect for all kinds of uses. Grain bowls, charcuterie boards, drink garnishes (Bloody Mary anyone?!), sandwich sides, salads, and more.
Pickled Asparagus Recipe Ingredients
For the jar:
- Asparagus – Of course! You’ll want one pound for this recipe, though this one’s super simple to scale up or down.
- Shallot – For a touch of onion-y flavor. You can use red onion or sweet onion in a pinch, though the flavor might be a bit stronger than mild shallots.
- Garlic – You can slice it or just peel and smash it, your preference.
- Peppercorns – A few black peppercorns add a sharp, fruity note of flavor.
- Dill – Fresh sprigs of dill add that classic pickled flavor. Love it.
For the brine:
- White vinegar – You’ll want white vinegar with 5% acidity, which most standard white vinegar is. With quick refrigerator pickles, the 5% acidity ensures bright flavor and proper pickling, but we’re not relying on it for long-term preservation, as these pickles are always kept refrigerated and eaten within about a month.
- Water – Thins out the vinegar so that the flavor isn’t *too* intense.
- Crushed red pepper flakes – Optional, but I do recommend a few pinches for warmth. Or, if you like heat, go for it and add more!
- Sugar – Really helps to round out the flavors; highly recommend adding it.
- Salt – I prefer to use kosher salt for my pickled vegetables.
- Other spices – A couple of other options for flavor are mustard seed or coriander seed.
Adaptations/Variations
- Herbs: Dill is classic, but tarragon, thyme, or rosemary can create a different aromatic twist.
- Extra garlicky pickled asparagus: Double (or triple!) the amount of garlic.
- Spicy pickled asparagus: Use a full teaspoon of crushed red pepper flakes.
How to Make Quick Pickled Aparagus
- Wash and trim the woody ends off of the asparagus.
- Place the asparagus in your jar(s) along with the shallots, garlic, peppercorns, and dill. You’ll want a tight fit. You can use two or three smaller tall jars or one large mason jar.
- Place the brine ingredients in a small saucepan over medium-high heat. Bring to a boil.
- Carefully pour the brine over the asparagus until the veggies are submerged.
- Let the mixture cool until it’s done steaming, 15-20 minutes. Place the lids on the jar.
- Transfer to the fridge and refrigerate for at least 24 hours before eating.
- Enjoy within two weeks.
Ideas for Serving
- Chopped into egg salad, potato salad, or macaroni salad: Dice the pickled asparagus and fold it into classic egg, potato, or macaroni salad in place of (or alongside) pickles or relish. It adds brightness and crunch without overwhelming the dish.
- Charcuterie and cheese boards: Tuck the spears alongside cured meats (for the meat-eater), sharp cheddar, aged Gouda, or soft goat cheese. Their acidity cuts richness much like cornichons or pickled onions.
- With dips and spreads: Serve whole spears alongside creamy dips such as sour cream and chive, herbed cream cheese, or a simple lemony yogurt dip.
- Simple side or garnish: Serve a spear or two alongside almost any meal, or use as a crisp garnish for deviled eggs and cold platters like a mezze platter or crudite tray.
- Salads and grain bowls: Chop and scatter over green salads, lentil salads, or grain bowls for a pop of acid and texture. They pair particularly well with hard-boiled eggs, potatoes, and mustardy dressings.Bloody Mary or Caesar garnish:
- Cocktail garnish: Use a chilled spear as a dramatic garnish. The garlic, dill, and peppercorn notes complement tomato juice, Worcestershire, hot sauce, and celery salt especially well in Bloody Marys. For Bloody Marys or “dirty” drinks, a teaspoon or two of the pickling brine can be added directly to the drink in place of (or alongside) olive or pickle brine for extra savory depth.
We hope you love having this Quick-Pickled Asparagus in your fridge as much as we do! It’s crunchy, snappy, and absolutely delicious. Super addicting in the best way!
Quick Pickled Asparagus (Refrigerator Pickles)
Crisp, snappy asparagus pickles? Yes please! These crunchy, sour asparagus spears are refrigerated in a zippy brine along with fresh herbs and garlic for the BEST flavor. Garnish cocktails, add to salads, serve with charcuterie … endless options.
Ingredients
- 1 pound asparagus (touch ends trimmed off)
- 1/2 medium shallot (thinly sliced)
- 3 medium cloves garlic (peeled and smashed or sliced)
- 1 teaspoon black peppercorns
- 1/4 teaspoon mustard seeds or coriander seeds (optional*)
- 2 large sprigs fresh dill
- 1 cup white vinegar (5% acidity)
- 1 1/2 cups water
- 1/4 teaspoon crushed red pepper flakes (optional*)
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
Equipment
- 1 quart-size mason jar & lid 32 ounces -OR-
- 2-3 24 ounce wide-mouth tall mason jars & lids
Instructions
Prep the asparagus
- Trim the woody ends off of the asparagus, cutting more off if needed to fit the asparagus in the jar with about 1 inch of space at the top.
Pack the jars
- Add all of the asparagus vertically to the mason jar(s), tip side up, leaving about an inch of room at the top. There should be just enough room.
- Tuck in the shallot, garlic, peppercorns, crushed red pepper flakes if using and coriander or mustard seed if using, plus the fresh dill.
Make the brine
- Add the vinegar, water, sugar, salt, and crushed red pepper flakes (if using) to a small saucepan over high heat. Bring to a boil.
Fill the jars
- Carefully pour the boiling vinegar mixture over the asparagus in the jar.
Cool & refrigerate
- Allow the jar to cool for an hour or two on the counter, then top with the lid.
- Refrigerate for at least a day before enjoying. Keeps refrigerated for up to 2 weeks.
Notes
* Optional ingredient notes:
Red pepper flakes: Adjust for heat; more adds a gentle kick, less keeps the flavor mellow. Coriander seeds: Used sparingly, they lend a subtle lemony brightness. Too much can become soapy, so start light. Yellow mustard seeds: Commonly used in a variety of pickles; can give a touch of heat. But it can give a wasabi-like kick if used with a heavy hand!Nutrition Facts
Serving: 2spears, Calories: 19kcal, Carbohydrates: 3g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.03g, Monounsaturated Fat: 0.02g, Sodium: 585mg, Potassium: 91mg, Fiber: 1g, Sugar: 2g, Vitamin A: 313IU, Vitamin C: 3mg, Calcium: 16mg, Iron: 1mg
More Asparagus Recipes
- Parmesan Roasted Asparagus
- 4 Ways to Prep & Cook Asparagus
- Balsamic Marinated Asparagus
- Asparagus Tart
Frequently Asked Questions
Q: Can I can asparagus pickles using traditional canning methods?
A: No. These are refrigerator pickles, not shelf-stable canned pickles. The jars are filled with hot brine, but they are not processed in a water bath, so refrigeration is essential. Always store them in the refrigerator and use clean utensils when removing spears from the jar. Kept cold, they will stay crisp and fresh for up to 1 month.
Q: Will my asparagus pickles stay bright green?
As the asparagus pickles, you may notice subtle color changes. The spears will gradually shift from bright green to a more olive-yellow tone, while the brine may take on a faint violet or pinkish cast. This is completely normal and comes from natural pigments in the asparagus (and shallot) leaching into the vinegar over time. The flavor and texture remain crisp and fresh.
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Hi! I’m Karen – I’m a real person with real recipes. No A.I. here! Since 2009, every recipe on Kitchen Treaty is thoroughly tested and loved before I hit “publish.” I’m a home cook, certified plant-based pro, and mom. I’m a vegetarian married to a carnivore, and my goal is to coexist deliciously.
