Pickled Asparagus

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.

VARIATION: Add some spice!

For an extra kick, add 1/4 to 1/2 teaspoon red pepper flakes or 1 to 2 sliced jalapeños to your pickling 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.

1. Prep the asparagus. You can cut off the woody ends of the asparagus with a knife in one go, or bend each stalk to let it snap at the right spot.
2. Place the garlic, dill sprigs, mustard seeds, and peppercorns into clean jars. You can divide them between 3 regular pint jars or 2 large mason jars.

3. Blanch the asparagus. Place the asparagus in a large pot or saucepan with boiling water for a couple minutes, then shock in an ice water bath to stop cooking. Pack the asparagus spears in the jars, with the bud ends up.

4. Make the brining liquid. In the same pot, heat the vinegar, water, and sea salt over medium heat, until the salt has dissolved. Stir in the honey, if you’re using it.
5. Pour the hot brine over the asparagus. Make sure it covers them completely with an inch headspace. Wipe the rim, and place the seals and lids on the jars.
6. Refrigerate. Cool to room temperature, then place the pickled asparagus in the fridge to chill overnight.

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.

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:

Asparagus Stuffed Chicken

Bacon Wrapped Asparagus

Creamy Asparagus Soup

Asparagus Casserole

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!