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With a simple pickling brine and a few spices, Quick Pickled Asparagus has a tangy, robust flavor with just a bit of heat from red pepper flakes. It’s an easy recipe, no canning required. Enjoy these tender-crisp spears on a cheese board, with a salad, in your Bloody Mary, or just as a snack!
Easy Refrigerator Pickled Asparagus
I think we all know by now that if there’s a fresh ingredient that can be pickled, I’m going to do it. Especially when it’s something I love as much as asparagus!
This Quick Pickled Asparagus recipe turns your basic asparagus into a crisp-tender, tangy treat. With a bit of warmth from red pepper flakes, it’s dangerously addictive!
I love to eat pickled asparagus spears straight from the jar as a snack, but there’s actually so much more you can do with them. Serve them as a quick side to a summer lunch, tuck whole or cut spears into a salad, offer them on a cheese board, or take your Bloody Mary cocktail garnish to a whole new level. So good!
What You’ll Need
This recipe requires just a few seasonings plus a handful of kitchen staples.
- Fresh asparagus – You’ll need 1.5 pounds of asparagus for this recipe, about 40 to 45 medium-sized spears.
- Garlic – Smash it to infuse flavor throughout.
- Seasonings – Black peppercorns, yellow mustard seeds, crushed red pepper flakes, and fresh dill add flavor to the pickling liquid.
- White vinegar – The acidity of the vinegar is what pickles the asparagus.
- Sugar – A typical pickling ingredient, to add some sweetness.
- Salt – Another usual pickling ingredient.
How to Make Pickled Asparagus
Here’s how to quickly and easily make pickled asparagus.
- Trim the asparagus. In addition to snapping off the woody ends, you’ll need to trim the asparagus to fit into your jar, with an additional half-inch of headspace.
- Add to the jar. Place them in the jar, tips up, as tightly as possible. Add the seasonings to the jar as well.
- Make the pickling brine. Bring the vinegar, sugar, and salt to a boil, then whisk vigorously until the sugar and salt dissolve. Immediately pour over the asparagus, being sure to cover it completely.
- Cool. Let the jar cool on the counter, then add the lid and refrigerate. Wait at least 24 hours before diving in.
Tips for Success
Here are a few tips for making the best quick pickled asparagus.
- Use the best asparagus. Always look for the freshest asparagus. If it’s limp, tough and woody, or has mushy tips, don’t bother!
- Adjust the spices to your liking. If you like spicy asparagus, add some extra red pepper flakes. You can add more garlic too, if you wish.
- Leave room at the top of the jar. It’s important when you trim the asparagus, to trim them short enough that 1/2″ is left remaining at the top of the jar, as the pickling brine needs to fully cover the tops.
- Wait a few days before enjoying. While you can eat these after 24 hours, I definitely recommend waiting a few days if you can. The flavor just gets better – more intensely pickled – the longer they’re in the fridge!
I am 100% guilty of sneaking these asparagus spears straight from the jar in the fridge. Morning, noon, or night.
But besides being a perfect snack, there are many other ways to enjoy them…
You can serve them up as a side dish to a sandwich or most any casual meal. Or add them to the top of salads for extra crunch and a lovely tangy flavor.
Pickled asparagus is also pretty wonderful with some eggs. Again…morning, noon, or night!!
How Long Will Pickled Asparagus Last?
Because this recipe uses a quick pickling technique instead of canning the asparagus, these jars need to be stored in the refrigerator. They are not shelf-stable. Refrigerated and sealed tightly, with spears always submerged in the pickling brine, quick pickled asparagus will keep well for up to 1 month.
More Quick Pickled Recipes:
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- 1½ pounds fresh asparagus (about 40-45 medium spears)
- 3 large garlic cloves, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon yellow mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 2 large sprigs fresh dill
- 2½ cups white vinegar
- ½ cup sugar
- 3 tablespoons kosher salt
- Trim the asparagus to fit into a 1-quart wide mouth jar, allowing for a half inch of headspace. Save the trimmed ends (discard the woody ends) for another use.
- Add asparagus, tips up, to the jar. Pack the spears in at the base as tightly as you can to secure them into place.
- Add garlic, peppercorns, mustard seeds, crushed red pepper flakes, and dill to the jar.
- In a small saucepan over medium-high heat, combine the vinegar, sugar, and salt. Bring mixture to a boil and whisk vigorously until sugar and salt dissolve. Immediately pour hot brine over the asparagus, to cover the tips.
- Let jar cool completely on the counter, then place lid on and store in the refrigerator for up to 3 weeks. Pickled asparagus will be ready to eat in 24 hours, but will be even more deliciously pickled after about 3 days.
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Serving Size: 1
Amount Per Serving:
Calories: 44Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 766mgCarbohydrates: 9gFiber: 1gSugar: 7gProtein: 1g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.