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
Quick Pickled Asparagus
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Thank you.
Question:
1. Why use sugar?
2. Will this recipe work without sugar?
If you could reply, that would be much appreciated.
You don’t have to use the sugar. I like it to balance out the acidity and salt, but it will work without.
Can I use this recipe for green beans?
Hi there. What size mason jars are you using in the photos–Pints ? Quarts?
Thank you in advance.
Jesse
I used quart jars.
I can’t wait to try this. Will the asparagus be ready to eat as soon as it’s chilled? Thanks!
You will be able to eat them, but ideally, you want to wait at least a few days to infuse them with extra flavor.
How can you can asparagus like pickles and keep on the shelf like in the stores
You would need to find a canning recipe that would ensure they’re shelf stable. This is definitely not that recipe.
Can you use a plastic container instead of glass?
Yes you can!
If I made this this weekend would they have enough flavor to serve next weekend?
That should be fine as long as you keep them refrigerated.
Newbee to canning here: what happens if you use straight vinegar with no water?
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.
Can you reuse the brine for a second batch?
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.
Can you keep these pickled asparagus in the refrigerator for more than 2 weeks?
Can you keep the pickled aasparagus in the refrigerator for more than 2 weeks?
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.
after bryne is cooled in the asparagas can you remove and heat it again for the same batch to speed the nflavoring proccess?
I would not recommend since I have never tried that method. If it works let me know.
can use stevia instead of sugar?
I have never used it but I believe it would work fine.