Quick Pickled Asparagus Recipe

What are Pickled Asparagus?

Pickled asparagus is exactly what it sounds like. Fresh asparagus is pickled in a vinegar mixture, preserving the asparagus for up to two weeks. They retains its crisp texture, but a salty, sweet, and tangy flavor is added during the pickling process. It’s a wonderful side dish to have on hand for any last-minute needs.

How to Make Pickled Asparagus

Pickling can seem intimidating, but there is nothing intimidating about this quick-pickling method.

• Prepare the asparagus: Cut off the ends of the asparagus spears. Place asparagus and sliced garlic cloves inside a jar tall enough to fit them.
• Boil the liquid: In a medium pot, boil the water, white vinegar, sugar, peppercorns, and salt.
• Pour liquid into jar: Pour the hot brine over the asparagus. Let it sit uncovered for 15 minutes, then seal with a lid.
• Marinate: Marinate the asparagus (once cooled) in the fridge for at least 24 hours.

Tips from the Kitchen

Make your pickled asparagus the best by following these quick tips.

• Choose thin or medium asparagus: Thin to medium-sized asparagus spears will pickle the best. Tough, thicker spears don’t become as tender or flavorful when pickled.
• Prepare the asparagus: Snap off the ends of the asparagus. The ends often don’t pickle too well. Here’s a quick video on how to break off the asparagus ends. There’s no need to blanch them prior to pickling.
• Make it spicy: For an added kick, add a few slices of jalapeños or a teaspoon of red pepper flakes to the pickling liquid.
• Add more herbs and spices: For extra flavor, add fresh herbs like dill or parsley or spices such as celery seeds and mustard seeds.

Serving

Enjoy pickled asparagus straight out of the fridge as a refreshing, crispy snack. Or, place a few spears as part of a charcuterie board. For breakfast, add it to avocado toast with your other favorite toppings. For lunch, add it into a garlic bread sandwich or chop it into pieces and throw into a garden salad. When it’s time for dinner, serve them as a side veggie dish to a protein such as grilled chicken thighs or grilled ribeye steak.

Storage Tips

The whole reason behind pickling vegetables is to increase the life of the veggie. Pickled asparagus taste the best after 1-3 days of marinating, but will last up to two weeks in the refrigerator.

FAQ

More Pickling Recipes

• Pickled Mushrooms – Effortless quick-pickled mushrooms
• Pickled Onions – Perfect on salads or steak sandwiches!
• Quick Pickled Cucumbers – Pickled cucumbers that last up to four months!
• Quick Pickled Beets – Crunchy, tangy beets that go great with goat or feta cheese

Recipe

Quick Pickled Asparagus Recipe

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Servings

4 servings

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Recipe contributed by: Natalya Drozhzhin

Make this refreshing quick pickled asparagus with everyday pantry ingredients like garlic, vinegar, sugar, and spices. Pickling has never been easier!

Ingredients

• 1 lb asparagus, ends snapped off
• 5 garlic cloves sliced
• 1 1/2 cups water
• 1 1/2 cups white vinegar
• 2 tbsp white sugar
• 1 tbsp salt
• 1 tbsp peppercorns

US Units – Metric

Instructions

• Prepare asparagus by cutting off the ends. Place the asparagus and sliced garlic cloves inside a jar tall enough to fit them.
  
• In a medium pot, combine the water, vinegar, sugar, salt, and peppercorns. Bring the brine to a boil.
  
• Pour the marinade over the asparagus. Let it sit for 15 minutes, then seal with a lid. Allow the asparagus to marinate in the fridge for at least 24 hours.
  

Nutrition Facts

Quick Pickled Asparagus Recipe

Amount Per Serving

Calories 75 Calories from Fat 3

% Daily Value*

Fat 0.3g0%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Sodium 1754mg73%

Potassium 280mg8%

Carbohydrates 13g4%

Fiber 3g12%

Sugar 8g9%

Protein 3g6%

Vitamin A 871IU17%

Vitamin C 8mg10%

Calcium 55mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.