pickled asparagus in jars

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.

the tops of the jarred asparagus spears

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Here’s what you’ll need to make this recipe

two jars of pickled asparagus with text overlay that reads "dairy free, vegan, how to pickle asparagus"

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.

Adding quick pickle brine to to the jar filled with asparagus

FAQ’s and tips for pickling asparagus

Can you can pickled 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.

How to trim asparagus

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. 

Which mason jars work best?

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.

Will the asparagus be ready to eat as soon as it’s chilled?

Yes. The asparagus will be ready to eat when they are cooled, but the flavor will develop as they sit over time. I would recommend waiting for at least a few days before digging in.

Other quick pickle recipes, you’ll love

More asparagus recipes:


Quick Pickled Asparagus

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.

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: about 30 spears 1x
  • Category: Condiments
  • Method: Pickling
  • Cuisine: German, American


  • 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)


  • 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.


  • Serving Size: 1 spear
  • Calories: 6
  • Sugar: 0.6 g
  • Sodium: 466.5 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0.2 g
  • Protein: 0.2 g
  • Cholesterol: 0 mg

Last Updated on November 12, 2021 by Melissa Belanger

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  1. Thank you.
    1. Why use sugar?
    2. Will this recipe work without sugar?

    If you could reply, that would be much appreciated.

    1. You don’t have to use the sugar. I like it to balance out the acidity and salt, but it will work without.

  2. Hi there. What size mason jars are you using in the photos–Pints ? Quarts?
    Thank you in advance.

    1. You will be able to eat them, but ideally, you want to wait at least a few days to infuse them with extra flavor.