Pickled asparagus is a vibrant, tangy treat that elevates any dish with its crisp texture and bold flavor. In just 15 minutes of prep, you can create a jar of this zesty delight, perfect for snacking, salads, or charcuterie boards. The overnight pickling process infuses the spears with a bright, briny essence, making them irresistibly refreshing.
With its satisfying crunch and balanced tang, this recipe is a simple way to add a gourmet touch to your meals. The subtle garlic and dill notes complement the asparagus’s natural earthiness, creating a flavor profile that’s both complex and approachable. In just one day, you’ll have a versatile condiment that’s as beautiful as it is delicious.
What You’ll Need for Pickled Asparagus?
- 1 bunch asparagus (thin spears work best)
- ½ shallot, very thinly sliced
- 1 garlic clove, sliced in half
- A few dill sprigs (fresh or dried works)
- 1 cup distilled white vinegar (apple cider vinegar can be substituted)
- 1 cup water
- 2 tablespoons cane sugar (or granulated sugar)
- 1 tablespoon sea salt (kosher salt is a good alternative)
- Peppercorns (about 5-6 per jar)
How to Make Pickled Asparagus?
- Prepare the asparagus: Trim and discard the woody ends, then cut the spears to fit vertically in your jars. Divide them evenly between 2 (11.5-ounce) jars or equivalent. Tuck any tender scrap pieces, shallot, garlic, and dill into the jars if there’s room.
- Make the brine: In a medium saucepan, combine the vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt dissolve completely (about 1 minute).
- Pour the brine: Carefully pour the hot brine over the asparagus in the jars, ensuring the spears are fully submerged. Sprinkle peppercorns into each jar.
- Cool and chill: Let the jars cool to room temperature, then cover and refrigerate overnight for the flavors to develop.
- Store and enjoy: Keep the pickled asparagus in the fridge for up to two weeks. Serve as a tangy snack or garnish!
Perfect Pairings: Serving Suggestions
Pickled asparagus makes a tangy, crunchy addition to charcuterie boards, salads, or sandwiches. Try it alongside cured meats, cheeses, and olives for a vibrant appetizer. It’s also a fantastic garnish for Bloody Marys or a refreshing side for grilled fish or chicken.
Storage Tips for Maximum Freshness
Store your pickled asparagus in the fridge for up to two weeks, ensuring the spears stay fully submerged in the brine. Use clean utensils to remove them to prevent contamination. If the brine becomes cloudy or develops an off smell, it’s time to discard the batch.
Recipe Variations to Spice It Up
Experiment with different flavors by adding a pinch of red pepper flakes for heat, swapping dill for tarragon, or using apple cider vinegar for a slightly sweeter brine. You can also add lemon zest or mustard seeds for an extra layer of complexity.
Time-Saving Tips for Busy Cooks
Prep your asparagus and brine ingredients the night before to streamline the process. If you’re short on time, you can skip the overnight chill and enjoy the pickled asparagus after just 4-6 hours, though the flavor will deepen with longer marinating.
Equipment Guidance for Pickling Success
Use wide-mouth jars for easy packing and ensure they’re sterilized before use. A canning funnel helps pour the brine neatly, and a wooden skewer or chopstick can help remove air bubbles and arrange the spears evenly in the jar.
Pickled Asparagus
Ingredients
- 1 bunch asparagus, thin spears
- ½ shallot, very thinly sliced
- 1 garlic clove, sliced in half
- A few dill sprigs
- 1 cup distilled white vinegar
- 1 cup water
- 2 tablespoons cane sugar
- 1 tablespoon sea salt
- Peppercorns
Instructions
- Trim and discard the woody ends of the asparagus, then trim the asparagus spears so that they fit vertically in your jars. Divide among 2 (11.5-ounce) jars or equivalent. Gather any tender scrap pieces and tuck those into the jar (if there’s room), along with the shallot, garlic, and dill. The amount of asparagus and brine used may vary based on the size and shape of your jars.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it’s fully submerged, then sprinkle some peppercorns into each jar. Let cool to room temperature, then cover and chill overnight. Store pickled asparagus for up to two weeks in the fridge.