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 relish board, charcuterie platter or for garnishing a spicy caesar cocktail.

5 from 4 votes
Asparagus in a mason jar submerged in a pickling brine.

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

the tops of the jarred asparagus spears

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Adding quick pickle brine to to the jar filled with asparagus
Ideas

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.
Close up of asparagus spears in a mason jar.

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.

A mason jar full of brined veggies.

Frequently asked questions

  • 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.

Quick Pickled Asparagus

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
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.

Nutrition

Calories: 146kcal Carbohydrates: 20g Protein: 1g Fat: 1g Sodium: 14002mg Fiber: 2g Sugar: 13g Vitamin C: 6mg

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25 Comments

  1. 5 stars
    Thank you.
    Question:
    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.
    Jesse

    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.

        1. You would need to find a canning recipe that would ensure they’re shelf stable. This is definitely not that recipe.

    1. You definitely don’t want to do that, as it will be too acidic to eat, but please also keep in mind that these pickled asparagus aren’t for canning. The recipe is for quick pickles which are meant to be refrigerated.

    1. I wouldn’t recommend it unless you go through your asparagus really fast. The longer it sits, the longer bacteria and other germs have time to build up so I would be worried about food safety. If it’s within a day or two, I think it could be ok though.

    1. Since these are not made using a canning or jarring process specific for preserving, I would not recommend keeping these in the fridge longer than 2 weeks.

  3. after bryne is cooled in the asparagas can you remove and heat it again for the same batch to speed the nflavoring proccess?

    1. I wouldn’t recommend it. You really need the combo of salt + vinegar to create pickles. If you use less salt, the flavor won’t be balanced.

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