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–+ servings
A fork lifts a stalk of pickled asparagus out of a jar of Quick Pickled Asparagus

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.
Yield: 12

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