Why you’ll love this quick pickled asparagus
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, alongside some olive tapenade and spicy pickled eggs. I bet you will love these quick pickled sweet peppers as well.
Searching for more asparagus recipes? watercress and asparagus pasta / creamy asparagus soup / asparagus quiche / roasted veggie pasta salad
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Asparagus – Opt for medium to thinner asparagus stalks, they are perfect for this quick pickling recipe because they will stay crisp and absorb flavor more easily, while thicker stalks can be a bit tougher.
- White vinegar – Using a white vinegar works great in this recipe because it has a more neutral in flavor and helps preserve the color of the asparagus. You can substitute an apple cider vinegar if needed, or mix ½ white and ½ apple cider vinegar – which will mellow out flavor a bit.
- Pickling spice – This is optional but really adds a lot of traditional pickle flavor. A typical pickling spice mix includes things like mustard seeds, coriander seeds, black peppercorns, allspice and bay leaves – it can be found in most grocery stores in the spice isle.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make pickled asparagus
Trim the asparagus. 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.
Frequently asked questions
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.
