Ingredients & Substitutions
Here I explain the best ingredients for my pickled asparagus, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Asparagus – You’ll need approximately 1 1/2 pounds of asparagus after trimming away the tough ends. I usually get 2 large bunches and that’s the perfect amount. Vinegar – This important ingredient adds a tangy flavor, prevents bacteria from growing, and helps the asparagus retain its bright color. I used white vinegar, but apple cider vinegar also works. Sea Salt – Like any other pickles, this is my other key ingredient for pickling asparagus. Obviously it brings the briny flavor, but more importantly, but it also preserves it. Don’t skimp on the salt! Fresh Dill – Adds a mild and herby taste similar to a dill pickle. You can also experiment with other herbs, like thyme or rosemary. Garlic – I simply threw in some quartered garlic cloves, but if you want less of a garlicky punch, use 1 1/2 teaspoons of jarred minced garlic instead. Mustard Seeds – Whole mustard seeds are ideal because they release their flavor gradually during the pickling process. I used yellow mustard seeds for their milder flavor, but if you want a bolder flavor, use brown mustard seeds instead. Black Peppercorns – Adds a subtle, spicy kick to the pickling liquid. Honey (optional) – My pickled asparagus recipe works with or without the honey. There is a very subtle difference. The honey helps to cut the sharpness of the vinegar a bit, but does not make the actual asparagus sweet. You’d need to add more if you want sweetness. I use my natural sugar free honey, but regular also works. Water – To dilute the brine.
How To Pickle Asparagus
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. For an extra kick, add 1/4 to 1/2 teaspoon red pepper flakes or 1 to 2 sliced jalapeños to your pickling brine.
Storage Instructions
Because I don’t use preservatives, I can’t guarantee that my recipe is shelf stable. If you try it with a water bath canner, let me know how it goes! Otherwise, I just keep this pickled asparagus in sealed jars in the refrigerator. It lasts for 3-4 months.
Clean the jars. Since we’re making refrigerator asparagus pickles, there’s no need to sterilize the jars — but do make sure to wash them in hot, soapy water. Check that your spears fit in the jars. You need to be able to get the lid on without crushing them. I always check before I start the recipe, so that I can cut off more if needed. Don’t fully cook the asparagus. I just do a quick blanch to soften the spears, so that they absorb the pickling liquid better. But you don’t want them totally tender, or your pickled asparagus will end up mushy. Make sure you have enough brine. You need to cover the asparagus completely in brine. If you don’t have enough, you can just quickly make more. The ratio I use is half water, half vinegar, and 1/2 tablespoon of salt per cup of this mixture. Leave a little headspace in the jars. This is necessary for the jars to seal properly. It’s less crucial for pickled asparagus recipes like mine where I’m not using a sealer, but I still recommend leaving about 1/2 inch of space. Give it time. Pickled asparagus needs at least 8 hours to brine in the fridge. It’s even better if you wait 24 hours.
Serving Suggestions
While these tangy vegetables are great for snacking on their own, they also make a wonderful addition or starter to a meal. I’ve got some ideas for you:
Charcuterie Board – Sometimes I swap the dill pickles on my Halloween charcuterie board, Thanksgiving charcuterie board, or Christmas charcuterie board with pickled asparagus instead. Asparagus is less fresh that time of year, so it’s perfect for pickling! Snacks – Chop these spears and use them in my ham roll ups or ham salad instead of pickles, or dunk them in homemade ranch for a savory snack. Or try them instead of capers on a bagel with lox. Salads – It’s not the classic way I make it, but in the spring I sometimes use them in my Big Mac salad instead of pickles. They also add a unique flavor to your garden salads or Caesar salads. Bloody Mary – Swap out your pickle juice for asparagus pickle juice and use fresh pickled asparagus as a garnish. So good! Main Dish – Serve this tangy pickled asparagus alongside a juicy burger, or on a sandwich with my egg salad or tuna salad.
More Asparagus Recipes
Love asparagus as much as I do? Here are more ways to use it:
My Favorite Jars For This Recipe
You can either use 3 regular jars or 2 large jars. I prefer the larger ones, which are conveniently tall with a wide mouth. But both types are perfect for sealing in the flavors and keeping everything fresh! Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include the optional honey.
