This easy pickled asparagus recipe is a simple spring staple that requires very little effort. These crunchy spears are a healthy snack or side dish that even kids will love since they taste just like zesty pickles. They also make a vibrant and tangy addition to any spring charcuterie board!
This pickled asparagus recipe is a lifesaver for adding vitamin-packed greens to dinner. The tangy brine transforms the spears into a crunchy treat. My kids actually enjoy them because they taste like pickles rather than plain vegetables. Plus, they have none of the stringiness or bitter aftertaste often found in asparagus.
Making this recipe is a quick and simple process that involves prepping your spears and simmering a basic brine on the stove. Once the liquid is ready, you just pour it over the vegetables in a jar and let the flavors meld together.
Pickled asparagus is a versatile treat that goes way beyond just eating it straight from the jar. You can chop up the tangy spears to add a zesty crunch to salads, like our Healthy Potato Salad or Macaroni Salad, or use them as a fun topping or side for Chicken Salad Wraps or Veggie Hummus Wraps.
You will love how this simple pickled side dish brings a bright pop of flavor to your meal rotation without any fuss. It's the perfect way to use up fresh spring produce while giving your family a healthy option they will keep reaching for.
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🥘Ingredients
- bunch of fresh asparagus - medium or thin spears are preferred for better texture and brine absorption
- shallot - adds a mild and sweet onion flavor
- garlic - provides a sharp and savory aromatic depth
- fresh dill sprigs - gives the classic herby pickling taste
- mustard seed - contributes slightly spicy notes
- white vinegar (5% acidity) + water - vinegar is the essential preservative that provides the necessary acidity for safe pickling; water dilutes the vinegar to create a balanced, palatable brine
- sugar - cuts the sharp acidity of the vinegar
- kosher or pickling salt, whole peppercorns, & celery seed - flavoring for the brine
See recipe card for quantities.
🔪Instructions
- Step 1: Wash asparagus; trim off woodsy ends. Place spears in a sterile, 1 quart, wide mouth mason jar.
- Step 2: Add shallot, garlic, dill sprigs, and mustard seed.
- Step 3: Heat vinegar, water, sugar, salt, and celery seed over medium heat; stir until salt and sugar dissolve.
- Step 4: Pour hot brine into the jar; add peppercorns.
Hint: Allow the jar to cool on your counter for at least one hour before sealing and refrigerating. This is best practice to prevent bacteria growth.
Make sure all the contents in the jar are covered by the brine for best results.
🥣Substitutions
- vinegar - replace white vinegar with apple cider vinegar for a fruitier and slightly milder tang
- sweetener - swap the granulated sugar for honey or maple syrup to add a different layer of natural sweetness
- herbs - use fresh thyme or rosemary sprigs instead of dill if you want a more earthy and savory flavor profile
See my easy recipes for Pickled Red Bell Peppers and Refrigerator Dill Pickles for more super easy pickling fun!
🍽Equipment
- 1 quart, sterile, wide-mouth mason jar
- cutting board & chef's knife
- measuring cups & spoons
- medium saucepan
🍶Storage
Store pickled asparagus in a sealed mason jar. Keep refrigerated for up to 2 weeks.
Please note that this is not a shelf stable recipe. It has not been tested for canning/shelf safety.
💭Top tip
When removing asparagus spears from the jar, use a clean fork and do not touch the brine with your fingers. This keeps bacteria from your skin and nails out of the jar and keeps the contents fresh for longer. This also means that you can reuse the brine for more pickled asparagus! (You can also use the brine in other recipes, like potato salad or Chicken Salad for added flavoring.)
🗨️FAQ
For the best crunch, use fresh, firm asparagus and avoid over-processing it in a water bath. Some people add a pinch of "pickle crisp" (calcium chloride) to the jar to help maintain that firm texture.
You should wait at least 24 hours for the flavors to develop.
This is a common and safe reaction between the sulfur in the garlic and the acid in the vinegar.
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve with this Pickled Asparagus Recipe:
📋Recipe
Pickled Asparagus Recipe
Equipment
- 1 wide mouth mason jar, quart size (sterilize jar and lid in boiling water for a ½ hour before using, or run them through the dishwasher)
- cutting board
- chef's knife
- medium saucepan (spouted pan is best for easier pouring; avoid aluminum, cast iron or copper pots, which will give the brine a metallic taste)
Ingredients
- 1 (about 1 lb) bunch fresh asparagus, medium or thin thickness washed and trimmed
- ½ shallot sliced
- 2 cloves garlic sliced in half
- 1 teaspoon mustard seed
- 8 dill sprigs
- 1 cup white distilled vinegar (5% acidity)
- 1 cup water
- 2 tablespoon sugar
- 1 tablespoon fine kosher or pickling salt
- ⅛ teaspoon celery seed
- 1 tablespoon whole peppercorns
Instructions
- Wash the asparagus and trim off the woodsy ends. (*See recipe notes below.)
- Add spears to a wide mouth, sterilized mason jar (quart size); then stuff the jar with the shallot, garlic, mustard seed, and dill.
- To a medium saucepan, add the vinegar, water, sugar, salt, and celery seed. Stir over medium heat until sugar and salt dissolve.
- Pour hot brine into the mason jar; add the peppercorns.
- Allow jar to cool off before sealing to prevent bacteria growth; then seal and refrigerate. Best enjoyed after jar has been refrigerated for 24 hours.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Heidi says
Your recipe for pickling asparagus is such a fun way to give asparagus a tasty flavor upgrade. And these little cuties look so much prettier than regular pickles! Plus, I love how you've made the pickling process so easy and fast!
Kitchen Ready Betty says
Thanks so much, Heidi! I agree—pickling asparagus is such a great way to preserve spring veggies, and they definitely look elegant on a charcuterie board. 🥒 I love that this is a quick pickling process so you don't have to wait weeks for that tangy flavor. They are also delicious chopped up in a bloody mary or a potato salad! Glad you loved them!