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Home » Pickling

Pickled Asparagus

Published: May 26, 2025 by Bianca · Leave a Comment

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Pickled Asparagus is a great way to preserve your spring harvest and enjoy those crisp spears long after the season is over. This brine keeps the flavor clean and balanced without overpowering the spears. Whether you're working with green or white asparagus, the process is simple, flexible and perfect for small batch preserving.

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Jump to:
  • ❤️Why you will love this recipe
  • 🥣Equipment
  • 📝The Ingredients
  • 👩🏻‍🍳How to make pickled asparagus
  • 💡Tips for Preparing Asparagus
  • 🌶️ Variations
  • 🧪 Customizing the Brine Ratio
  • 🍴Serving suggestions
  • 🥄Storage
  • 💭Frequently asked questions
  • More recipes to try
  • 📖 Recipe
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❤️Why you will love this recipe

  • Preservation: Whether it’s a fresh spring harvest or some asparagus that needs to be used up, this recipe helps you make the most of it.
  • Great for beginner homesteaders: An ideal first recipe if you're just starting out with urban homesteading or small-batch preserving.
  • Bright, balanced brine: The 3:1 water-to-vinegar ratio keeps the asparagus tangy but not overpowering. It’s my go-to for asparagus, letting the vegetable shine.
  • Customizable to your taste: Add chili flakes, fresh herbs, or other spices to make it your own.
  • A snack you’ll actually crave: These spears are crunchy, tangy, and perfect straight from the jar.
  • Long shelf life: Stored properly, they last for weeks in the fridge, making them a great make-ahead option.
  • Versatile use: Add them to salads, charcuterie boards, or sandwiches for a tangy crunch.

This recipe is perfect for beginner homesteaders! It is super easy to make and the asparagus can be used in so many ways. Add it to all your Spring dishes or just snack it straight from the jar. So, a great veggie to test your pickling skills without having too many veggies standing around which you then don't use.

If you love this recipe, you should also try my pickled red onions.

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🥣Equipment

You won't need any fancy equipment to make this quick pickled asparagus at home.

  • Pickling jar: A tall glass jar with a tight-fitting lid is needed. Mason jars or Weck glasses work best, but reused clean jars work very well too.
  • Small saucepan: For heating up the brine. Nothing fancy is needed.
  • Cutting board and knife: To trim the asparagus and prep the garlic.
  • Vegetable peeler: Essential if you're using white asparagus as it has a thick outer skin that needs to come off.
  • Pickling weight (optional): Helps keep the asparagus submerged in the brine, especially useful if the spears float up.

📝The Ingredients

Here’s what you’ll need to make your own pickled asparagus.

  • Asparagus: Use fresh, firm spears. Green or white both work, but white asparagus must be peeled to remove the tough outer skin. Choose spears that are similar in thickness so they pickle evenly.
  • Water: Filtered water is best to avoid any off-flavors, especially if your tap water is heavily chlorinated or has other flavor-changing particles.
  • Vinegar: For a classic brine use plain white vinegar. Other vinegars like white wine vinegar (my favorite) or apple cider vinegar can be used for different flavor profiles.
  • Sugar: Regular white granulated sugar works best.
  • Salt: Sea Salt or pickling salt works best as they have no additives. However, other salts like table salt have worked just fine for me too.
  • Garlic cloves: Use fresh and firm cloves. I recommend avoiding pre-grated garlic for the best flavor.
  • Peppercorns: For best flavor use mixed peppercorns and keep them whole.
  • Fresh dill: Use fresh, bright-color dill for the best aromatics. Dried dill can work but may change the flavor profile.
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👩🏻‍🍳How to make pickled asparagus

Here is a quick overview of the recipe steps. Please read the recipe card for the full instructions.

  1. Prepare the asparagus:

    Wash, trim to fit your jar, and peel if using white asparagus.

  2. Pack the jar:

    Add garlic, dill, and peppercorns to the jar, then layer in the asparagus.

  3. Make the brine:

    Heat water, vinegar, sugar, and salt until dissolved.

  4. Add the brine:

    Pour the warm brine over the asparagus, making sure it's fully covered.

  5. Seal and cool:

    Close the jar tightly and let it cool to room temperature before storing in the fridge.

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💡Tips for Preparing Asparagus

Before you start pickling, here are a few things to keep in mind when prepping your asparagus:

  • Rinse and dry thoroughly: Give the asparagus a good wash to remove any dirt, especially around the tips. Let them air dry or pat dry with a towel to avoid adding extra water to the brine.
  • Trim the woody ends: The bottom 2 to 3 centimeters (about one inch) of asparagus is usually quite tough and fibrous. Simply line up the spears and cut off the ends with a sharp knife for a clean, uniform trim.
  • Peel white asparagus: White asparagus has a thick, fibrous skin that needs to be peeled before pickling. Use a vegetable peeler to remove the outer layer starting just below the tip and working down to the base.
  • Choose spears of similar thickness: Try to pack your jars with spears that are roughly the same size so they absorb the brine at the same rate. If you're working with mixed sizes, consider separating them into different jars.
  • Cut to the right jar height: Measure your spears against the height of the jar and trim as needed. Leave a little space at the top so the brine can circulate easily and the lid can close properly. The good cut off pieces can be added to a separate jar for pickling or you can use it in other recipes.
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🌶️ Variations

Once you’ve got the basic method down, it’s easy to switch things up based on what you like or what you have on hand. Here are a few ideas to inspire your next jar:

  • Spicy asparagus: Add chili flakes, sliced fresh chili, or even a whole dried chili to the jar for a kick of heat. This works especially well if you like a little bite with your brine.
  • Lemony twist: Add a few strips of lemon peel or a slice of fresh lemon to the jar. It brings a nice brightness and pairs beautifully with the dill.
  • Herb mix: Swap the dill for other herbs like fresh tarragon, thyme, or a bay leaf.
  • Mustard seed and coriander: For a classic pickling flavor, toss in some mustard seeds, coriander seeds, and fennel seeds.
  • Garlic-forward: Use extra garlic or try sliced garlic if you really love that punchy flavor. Roasted garlic can also be used for a deeper, sweeter note.

These variations don’t require changing the brine ratio. You can just layer the flavor additions in the jar before pouring in the warm liquid.

🧪 Customizing the Brine Ratio

The brine I use in this recipe is one I came to after a lot of trial and error. It follows a ratio of 3 parts water to 1 part vinegar, with a 2 to 1 ratio of sugar to salt. For me it is the perfect combo for asparagus as it is not too heavy on the vinegar and slightly sweet.

That said, you can absolutely adjust it to your own taste. If you like it more vinegary or a little less sweet, that works too. This version is just the one I like best when pickling asparagus because it lets the vegetable still taste like itself.

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🍴Serving suggestions

Pickled asparagus is super versatile and adds a tangy crunch to so many dishes. Here are a few ways to use it:

  • As a snack: Eat it straight from the jar. It’s crunchy, salty, and just the right amount of sour.
  • In salads: Chopped pickled asparagus is great tossed into grain salads, leafy greens, or pasta salads. I recently made a broccoli salad and added in a mix of pickled veggies, including asparagus, and it gave the whole dish an extra layer of flavor.
  • Charcuterie boards: A jar of these spears fits right in alongside cheese, crackers, and cured meats.
  • On sandwiches or wraps: Adds a punchy bite and a little crunch that works especially well in veggie sandwiches or grilled cheese.
  • Cocktail garnish: Perfect for Bloody Marys or served with a little bowl of olives and pickled onions.

🥄Storage

Once your pickled asparagus is cooled and sealed, it’s ready to store. This recipe is made for fridge pickling, so no need to process it for long-term pantry storage. Here’s how to keep it fresh and safe:

  • Fridge storage: Store the jar in the fridge and let it sit for at least a day or two before eating. The flavor gets better the longer it sits. It will keep for about 3 to 4 weeks if fully submerged and sealed properly.
  • Keep it covered: Make sure the asparagus stays fully covered in brine at all times. A pickling weight or even a small piece of clean parchment under the lid can help press everything down.
  • Watch for spoilage: If the brine turns cloudy, smells off, or you see mold, it's time to toss the jar.
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💭Frequently asked questions

Do I need to sterilize the jar?

If you're just making fridge pickles, a clean jar is all you need. Wash it well with hot soapy water and rinse thoroughly. But if you want to store your pickled asparagus long-term outside the fridge, you’ll need to sterilize the jar and process it in a water bath. After sealing the jar, submerge it in boiling water for about 10 minutes. This step helps create a vacuum seal and makes the jar shelf-stable for several months.

Can I reuse the brine?

I don’t recommend it. The flavor and acidity won’t be the same the second time, and it can affect food safety.

What’s the best vinegar to use?

I usually go with white wine vinegar because it has a slightly softer, more rounded flavor. But plain white vinegar is more common and works perfectly too. You can also try apple cider vinegar if you like a bit of sweetness.

Why did my brine turn cloudy?

It could be from using salt with additives or garlic that wasn’t fully fresh. It’s usually harmless, but if it smells off or you see mold, toss it.

Can I add other vegetables to the same jar?

You can, but keep in mind different vegetables pickle at different rates. Softer ones like thin carrots or radishes work well alongside asparagus.

What’s the texture like after pickling?

Still crunchy, especially if you use fresh spears. The vinegar softens them slightly, but they hold their shape well.

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📖 Recipe

Pickled Asparagus_Featured Image

Pickled Asparagus

Pickled Asparagus is an easy way to preserve your spring harvest and add something crisp and tangy to your fridge. This version uses a simple brine that is not too vinegary and slightly sweet. You can use green and white asparagus, add your favorite spices, and adjust the flavor to your liking. It’s a great small batch recipe for everyday use or to test out your pickling skills.
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Condiment
Cuisine International
Servings 1 Jar
Calories 131 kcal

Equipment

  • Pickling Jar
  • Small Saucepan
  • Cutting Board and Knife
  • Vegetable Peeler
  • Pickling Weight optional

Ingredients
  

  • 1 bundle Asparagus green or white
  • 200 ml Water
  • 100 ml Vinegar
  • 2 tablespoon Sugar
  • 1 tablespoon Salt
  • 3 cloves Garlic smashed, sliced or grated
  • 1 teaspoon Pepper
  • 1 handful Dill
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Instructions
 

  • Wash the asparagus thoroughly and trim off the woody ends, about 2 to 3 centimeters. If using white asparagus, peel each spear with a vegetable peeler to remove the tough outer skin
  • Cut the spears to fit the height of your pickling jar so they sit comfortably inside.
  • Place the garlic, peppercorns, and fresh dill into the bottom of your jar. You can tear or cut the dill if you prefer, but keeping it whole works just as well.
  • Pack the asparagus spears into the jar. It doesn't matter which direction they face as long as they fit comfortably without being squished.
  • In a small saucepan, combine the water, vinegar, sugar, and salt. Heat the mixture over medium heat and stir until the sugar and salt have fully dissolved. Then remove from the heat.
  • Carefully pour the hot brine into the jar, fully covering the asparagus.
  • Seal the jar tightly with a lid while the brine is still warm to help create a good seal.
  • Let the jar cool completely at room temperature before transferring it to the fridge. For the best flavor, allow the pickled asparagus to sit in the fridge for at least 2 to 3 days before serving

Notes

  • Use fresh asparagus for the best texture and flavor. Avoid wilted or overly thick stalks.
  • Always peel white asparagus to remove the tough outer layer. Green asparagus does not need peeling.
  • Trim about 2 to 3 cm off the ends of each spear to remove the woody part.
  • A 3:1 ratio of water to vinegar with a 2:1 ratio of sugar to salt is used in this recipe. You can adjust this slightly to suit your taste.
  • Make sure the asparagus is fully covered by the brine to prevent mold. Use a pickling weight if needed.
  • Let the jar cool completely before putting it in the fridge. Sealing it while the brine is hot helps create a better seal.
  • This recipe is for fridge pickling. If you want to make it shelf-stable, use sterilized jars and process them in a boiling water bath for about 10 minutes.
  • The flavor gets better after a couple of days. Try to wait at least 2 to 3 days before eating.

US Customary conversions are calculated automatically. I cannot guarantee the accuracy of this information.

Your Notes

Click here to add your own private notes.

Nutrition

Serving: 1 jarCalories: 131kcalCarbohydrates: 28gProtein: 1gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 6999mgPotassium: 70mgFiber: 1gSugar: 24gVitamin A: 21IUVitamin C: 3mgCalcium: 43mgIron: 0.5mg

Nutrition information is calculated automatically. I cannot guarantee the accuracy of this information.

Keyword Pickling
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About Me

Hi, I'm Bianca!

I'm passionate about seasonal, from-scratch cooking. With my recipes and cooking tips, I hope to inspire you to gain confidence in the kitchen and discover the joy of cooking delicious meals and treats from scratch. Let's get cooking!

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