Pickled asparagus is so delicious with my easy recipe. In this post I’ll walk you through how to make it in just a few simple steps, and with a handful of common ingredients.
Homemade pickled asparagus is easier to make than you might think, and you don’t need any fancy ingredients or equipment.
This recipe is the best – it’s tangy as you would expect, but also slightly sweet, with a bit of a kick of spice.
Below I will show you everything you need to know to make your own pickled asparagus, plus I’ll give you a bunch of tips for the best end result.
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Homemade Pickled Asparagus
If you’ve ever tried homemade pickled asparagus, you know first hand that it tastes way better than store-bought.
You can use it for making fancy appetizers, as a quick side dish for dinner, over a fresh salad, or simply eat it right out of the jar.
The good news is that you can whip up a batch whenever you have a craving, and you don’t need any special tools or ingredients.
What Does Pickled Asparagus Taste Like?
This pickled asparagus recipe tastes wonderfully tart, but also slightly sweet with a hint of spice.
The texture is a bit softer than a raw spear, but still has a nice satisfying crunch to it.
How To Make Pickled Asparagus
To make my simple pickled asparagus recipe, all you need are a few common ingredients, which you can easily find at any grocery store.
But everything is customizable, so you can experiment to figure out the perfect combination that you love the most.
Pickled Asparagus Ingredients
The great news about this recipe is that it’s quick and easy to make, and only calls for a few simple ingredients.
- Fresh asparagus – For the best crunch, use it straight out of the garden if you can. Otherwise choose the freshest bunches they have at the market. The crisper it is, the crunchier your pickled asparagus will be.
- Garlic gloves – This adds flavor to the spears and enhances the richness of the brine.
- Fresh dill – Not only does this offer an extra tangy zest, it also helps to balance out the acidity of the brine. If you can’t find fresh, you can substitute with ⅓ the amount of dried instead.
- White vinegar – In addition to being a preservative, this gives the recipe that tart flavor we’re looking for.
- Sugar – The added sweetness helps to balance the tartness of the vinegar. If desired, you can experiment and adjust the amount based on your preference.
- Pickling salt – It’s best to use pickling salt, rather than trying to substitute. The grains dissolve easier than table salt, and results in a clear liquid, versus cloudy and murky.
- Black peppercorns – This adds an earthy hint, resulting in a bolder and slightly spicy touch.
- Onion – Compliments and enhances the flavors, and also adds a slight sweetness and a savory depth to the recipe. I recommend using either white or yellow onions only.
- Chili pepper flakes – The red chili flakes add a little bit of heat to the recipe. But if you don’t like the extra spice, then you can omit it.
- Mustard seed – This will add a sharp zingy, yet slightly earthy flavor to your pickled asparagus.
- Water – This is the base and adds extra volume to your brine. You can use tap or distilled water.
Tools & Equipment Needed
This pickled asparagus recipe doesn’t call for any fancy equipment. You’ll just need a few items that you probably already have in your kitchen.
- 4 quart size, wide mouth jars
- Measuring cups and spoons
- Canning funnel
- Large ladle
- Non-reactive pot, like stainless steel
- Cutting board
- Paring knife
Tips For Pickling Asparagus
For the best pickling success, be sure to use the freshest and crispiest asparagus spears you can find. If it’s wilted or shriveled, the end result will be mushy.
I recommend following my recipe exactly the first time you make it. But it’s completely customizable if you want to experiment later on.
For example, if you want your spears spicier, you can add more pepper flakes. Or if you want them sweeter, add more sugar and reduce the amount of pepper.
Canning Pickled Asparagus (Optional)
Because the brine contains vinegar, you could can your pickled asparagus in a water bath.
After putting the lids and bands on the full jars, simply place them into a boiling water bath canner.
Cover the canner and process the jars for 10-12 minutes. Turn off the heat, remove the canner lid, and let the jars sit in the hot water for 5 additional minutes.
Then use a jar lifter to remove them, and allow them to fully cool for 24 hours before storing them in a cool and dark location.
Related Recipe: How To Can Asparagus
Using & Storing Pickled Asparagus
There are many different ways you can use your pickled asparagus, so have fun and get creative with it.
It’s delicious eaten alone, served as a side dish to dinner, or placed on appetizer trays. You can even wrap the spears in bacon, or ham and cream cheese for a delicious snack.
How Long Does Pickled Asparagus Last?
This pickled asparagus will last in the fridge for up to 1 month, for the best flavor and texture.
If you choose to can it, then it will stay good for about 18 months, when stored in a cool, dark location.
Below are some of the most common questions I get asked about making pickled asparagus, along with my answers.
Do you have to blanch asparagus before pickling?
No, you do not have to blanch asparagus before pickling, it can be used raw.
Does pickled asparagus need to be refrigerated?
Yes, this pickled asparagus needs to be refrigerated. If you want to keep it longer, you could can it in a boiling water bath.
How long before you can eat pickled asparagus?
You don’t have to wait too long before you can eat your homemade pickled asparagus. It’s best when you let it sit for at least 2-3 days to allow the spears to marinate and absorb all of the flavors of the brine.
Making your own homemade pickled asparagus is quick and simple, and oh so delicious! This recipe is sure to become a family tradition.
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More Garden Fresh Recipes
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- The Best Pickled White Onions Recipe
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Share your favorite pickled asparagus recipe in the comments section below.