This pickled asparagus requires no canning, and is a great addition to salads, relish trays and charcuterie boards.
Why You’ll Love This Recipe
If you’re a fan of asparagus then you’ve got to try this easy recipe for Quick and Easy Pickled Asparagus.
Personally, I love just about any vegetable in pickled form, but after cucumbers, I think asparagus is my favorite veggie to pickle.
I love snacking on it straight from the jar, but pickled asparagus has all kinds of other uses too.
It’s a unique and colorful addition to a charcuterie board, or a crudités platter. I always get comments like “I’ve never thought of serving asparagus this way!”
Not to mention, everyone who tries it loves it!
And don’t worry about all the hassle and equipment involved with canning and preserving.
This is a refrigerator-style pickle, so there is no canning required. Just store the jarred asparagus in your refrigerator.
Stored properly, this pickled asparagus should last up to two weeks, although I always finish it off before that.
And yes, this pickling method works with other vegetables too. Fresh green beans are another favorite thing to pickle at my house.
If you’re looking for a fun, flavor packed way to serve asparagus, I think you’re going to love this Quick and Easy Pickled Asparagus. Enjoy!
What Should I Serve With Pickled Asparagus?
Pickled asparagus is great as an appetizer or snack. It also makes a great addition to salads, sandwiches and rice or grain dishes.
Try adding some pickled asparagus to these recipes for a burst of tangy flavor.
Recipe Tips
- I like to use thinner stalks of asparagus for pickling. It’s a little more tender and tastes better eaten raw. Plus it can more easily absorb the pickling liquid for ultimate flavor.
- Make sure your asparagus spears are fully submerged in the pickling liquid before sealing the jars. You will probably need to trim the bottom of the spears off to fit the asparagus comfortably in your jars.
- For spicy pickled asparagus, try adding more red pepper flakes or dried chili peppers to the jars with the asparagus.
Ingredients
- Asparagus – I prefer thin to medium stalks
- Vinegar – plain white vinegar, although apple cider vinegar also works
- Sugar – granulated white sugar
- Garlic – minced or whole cloves are okay
- Coarse salt
- Spices – mustard seeds, peppercorns, dill seeds, coriander seeds, red pepper flakes
FAQs
How long will pickled asparagus keep in the refrigerator?This should keep in the refrigerator for at least two weeks.
Can I preserve pickled asparagus for longer term storage?Yes, you can preserve asparagus with the water bath canning method. Be sure to use a recipe written specifically for that purpose.
Can I add other vegetables to the jar along with the asparagus?Yes! Thinly sliced carrots, pearl onions and cauliflower florets are great additions. Feel free to experiment with other vegetables as well.
Be sure to save this recipe to your favorite Pinterest board for later
Be sure to check out my tips for choosing and storing asparagus.
Ingredients
- 2-3 bunches asparagus
- 1 1/2 cups white vinegar
- 3 cups water
- 2 tablespoons coarse salt
- 1 tablespoon sugar
- 2-3 cloves garlic minced
- 1/2 teaspoon dill seeds
- 1/2 teaspoon mustard seeds
- 1 teaspoon peppercorns
- 1/2 teaspoon coriander seeds
- 1/4 teaspoon red pepper flakes
Instructions
- Trim the bottom from 2-3 bunches asparagus as needed and arrange in 2-3 large Mason jars, leaving about 1 inch of space at the top of the jar.
- In a medium saucepan, combine 1 1/2 cups white vinegar 3 cups water,2 tablespoons coarse salt, 1 tablespoon sugar, 2-3 cloves garlic, 1/2 teaspoon dill seeds, 1/2 teaspoon mustard seeds, 1 teaspoon peppercorns, 1/2 teaspoon coriander seeds and 1/4 teaspoon red pepper flakes. Bring to a simmer over medium heat. Cook and stir until the sugar and salt are dissolved.
- Pour the liquid over the asparagus, covering completely. Let the asparagus cool to room temperature. Cover and keep refrigerated for up to two weeks.
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Nutrition
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