We’re in the middle of asparagus season, and I can’t get enough of them right now. This quick pickled asparagus recipe is a super easy way to make sure you can enjoy those fresh asparagus for a little longer. No canning necessary. They’re perfect to add to a relish board, charcuterie platter or for garnishing a spicy caesar cocktail.
Asparagus season is in full swing around here, and I’m enjoying it every chance I can. We’ve having asparagus with dinner at least weekly, but I always want to make the most of the season.
That’s why I love this quick pickled asparagus recipe. It makes the asparagus last even longer, and these tangy, slightly sweet pickled asparagus spears are perfect for a snack, or for garnishing your favorite bloody mary.
I also love them on a relish tray, along side some olive tapenade and spicy pickled eggs.
Here’s what you’ll need to make this recipe
- Measuring cups
- Measuring spoons
- Mason jars
- Medium or large saucepan
How to make pickled asparagus
Trim the apsaragus. Snap off the bottoms, or cut the asparagus to fit the jars you’ll be using. Wash them thoroughly and arrange the spears in your mason jars. Add 1 garlic clove and a bit of pickling spice, if you’re using it, to each jar.
Make the brine. Heat the water, vinegar, sugar and salt over medium heat, stirring until the sugar and salt are completely dissolved.
Pickle the asparagus. Pour the hot brine over the asparagus into the jar, until they are submerged in the liquid. Let them cool on the counter, to room temperature. Once they’re cooled, cover and refrigerate for up to 2 weeks.
FAQ’s and tips for pickling asparagus
Yes you could, but this recipe doesn’t involve so many additional steps. Instead of canning asparagus, we’re just looking to make them fridge friendly so we can enjoy them sooner. Canned asparagus would take a few weeks before the flavor fully develops.
The easiest way to trim your asparagus is to take the tip between two fingers on one hand and the end of it in the other hand. Bend it at a U shape and it will break right where the hard part at the end meets the soft spot in the green, making them perfectly trimmed every time.
While you could use any mason jar with fitted lids for this recipe There are asparagus jars out there specifically designed to be taller and accommodate the height of these vegetables.
Other quick pickle recipes, you’ll love
More asparagus recipes:
- Watercress and asparagus pasta
- Creamy asparagus soup
- Asparagus quiche
- Turkey sausage pesto pasta with asparagus
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This quick pickled asparagus recipe is a super easy way to make sure you can enjoy those fresh asparagus for a little longer. No canning necessary. They’re perfect to add to a appetizer relish board, charcuterie platter or for garnishing a bloody Mary.
Ingredients
- 2 bunches fresh asparagus, trimmed
- 1 1/2 cups white vinegar
- 3 cups water
- 2 tablespoons coarse salt
- 1 tablespoon sugar
- 2 garlic cloves, peeled
- 1 tablespoon pickling spice (optional)
Instructions
- Arrange trimmed asparagus in a mason jar (you may need to divide between two jars). Add garlic and pickling spice, dividing between jars if needed.
- Combine vinegar, water, sugar and salt in a medium saucepan. Heat over medium, stirring occasionally until the sugar and salt dissolve.
- Remove from heat and pour liquid over asparagus. Let asparagus cool to room temperature.
- Cover and refrigerate for up to 2 weeks.
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