Pickled asparagus is a tangy spring treat that is delicious and good for you. These refrigerator pickles are quick and easy to make and ready to eat in just a few days. This is a great way to prolong the life of fresh spring asparagus!
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Savor The Spring Flavor
Spring tends to be a mix of cold weather, sun, rain, and petals swirling around in the breeze. With the weather changing, and sweet fragrances of flowers, and the feel of fairies fluttering, you might be in the mood for a spring treat!
When it comes to spring treats, one might consider sweets like rhubarb strawberry crisp, rhubarb upside-down cake, lilac jelly, or wild violet syrup drizzled on ice cream. I love these sweet treats!
But, honestly, I’ve never had much of a sweet tooth. Since I was little, pickles and olives have been a true treat for me! The best thing about quick pickles is that they’re a super easy way to savor spring flavors.
Pickling asparagus is a great way to prolong the shelf-life of your veggie abundance, plus they’re dang delicious. If you want to make only a jar or two, quick pickles (aka refrigerator pickles) are where it’s at. No canning necessary!
Quick Pickled Asparagus Recipe
Pickled asparagus is a tasty way to keep your garden’s abundance alive for the long haul. Although you’ll likely eat these tangy treats quickly, they’re delicious as a snack on their own or with a variety of dishes.
The quick pickle method only takes about 15 minutes to prepare, and within a few days, they’re ready to snack on! This recipe makes a one-quart jar, but feel free to double it or more if you have fridge space.
Ingredients
Fresh asparagus: Homegrown asparagus is great if you have it; otherwise, grab some at a farmer’s market!
Pickling spices: Mustard seeds, dill seeds, and peppercorns.
Whole garlic cloves
White vinegar: I prefer this white vinegar for pickling, but you can use what you have.
Sugar: I use organic granulated sugar. Whatever you have on hand should work fine.
Pickling salt or sea salt
How to Make Pickled Asparagus
First, trim the plain ends of the asparagus so that they will fit into a quart-size jar.
Then, put the mustard seeds, dill seeds, peppercorns, and peeled garlic cloves into a quart jar, and then add the asparagus, too.
Next, bring the vinegar, water, sugar, and salt to a low boil in a small saucepan over medium heat. Stir the mixture occasionally until the sugar and salt are dissolved.
Once the vinegar brine is ready, pour it over the asparagus, making sure to cover them completely. It’s ok to top off the jar with more white vinegar if needed to fill it up.
Cap the jar and let it cool to room temperature, then refrigerate.
It’s best to wait 2-3 days to eat them so that the flavors fully develop. It’s hard to wait, but worth it!
The pickled asparagus will last in the refrigerator for several months, although it’s sure to get eaten before then!
What to Do With Pickled Asparagus
Pickled asparagus is pretty much delicious any way you slice it! Eat it alone as a snack, on a cheese plate or charcuterie board, or garnish a drink with it. They go perfectly with a bloody Mary.
If you have any left after daily snacking and happy hour treats, try using your asparagus pickles in recipes to give them a tangy and crunchy spring vibe.
Like a potato bacon frittata or prosciutto wrapped pickled asparagus, as tasty examples. No matter how you eat it, these are a spring treat that will brighten your day with pickle-y deliciousness!
More Quick Pickles
- Refrigerator Dill Pickles
- Quick Pickled Red Onions
- Refrigerator Bread and Butter Pickles
- Quick Pickled Radish
- Quick Pickled Garlic
- 16 Quick Pickle Recipes
- Quick Pickled Cranberries
- Pickled Pumpkin
- Pickled Jalapeño Peppers
- Quick Pickled Pepperoncini Peppers
Quick Pickled Asparagus
Equipment
Ingredients
- 1 bunch asparagus
- 1 teaspoon mustard seeds
- 1 teaspoon dill seeds
- 1 teaspoon peppercorns
- 4 whole garlic cloves
- 1 ½ cup white vinegar
- 1 ½ cup water
- 2 teaspoons sugar
- 1 tablespoon pickling salt or sea salt
Instructions
- Trim the ends of the asparagus so that they will fit into a quart size jar.
- Put the mustard seeds, dill seeds, peppercorns, and peeled garlic cloves into a quart jar, then add the asparagus.
- In a small saucepan over medium heat, bring the vinegar, water, sugar, and salt, to a low boil, stirring occasionally, until the sugar and salt is dissolved.
- Pour the vinegar brine over the asparagus, covering them completely. Top off with more white vinegar if needed to fill the jar.
- Cap the jar and let it cool to room temperature, then refrigerate. It’s best to wait 2-3 days so that the flavors can develop. The pickled asparagus will last in the refrigerator for several months.
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