Pickled Asparagus Recipe

Introduction

Pickled asparagus is a tangy, crunchy treat that brightens any snack platter or salad. This simple recipe uses a flavorful brine to preserve the fresh taste of asparagus, making it perfect for enjoying year-round.

Ingredients

• 14 spears asparagus
• ¾ cup white vinegar
• ½ cup water
• ½ teaspoon salt
• ½ teaspoon sugar
• ¼ teaspoon pickling spice (such as mustard seeds and coriander)
• 1 sprig fresh dill (or ½ teaspoon dried dill)

Instructions

1. Step 1: Trim off the tough, woody ends of the asparagus so the spears fit neatly in your jar or bottle. Stand the asparagus upright with the tips facing up for a nicer presentation after pickling.
2. Step 2: In a small saucepan, combine the white vinegar, water, salt, sugar, and pickling spice. Heat over medium until the mixture starts to boil and the salt and sugar dissolve. Turn off the heat and let the brine cool slightly — it should be warm, not hot.
3. Step 3: Place the fresh dill sprig into the jar with the asparagus. If using dried dill, add it to the brine before pouring.
4. Step 4: Carefully pour the warm brine over the asparagus, making sure they are fully covered. Leave about ½ inch of headspace at the top of the jar. Tap the jar gently on the counter to release any air bubbles.
5. Step 5: Let the jar cool to room temperature, then seal it tightly with a lid and refrigerate.
6. Step 6: Wait at least 1 day before eating, or ideally 2 days to allow flavors to develop. The pickled asparagus will keep refrigerated for up to two weeks as long as the spears stay submerged in the brine.

Tips & Variations

• For extra spice, add a slice of fresh jalapeño or a pinch of red pepper flakes to the jar.
• Use white wine vinegar instead of white vinegar for a milder, fruitier taste.
• Swap fresh dill for tarragon or thyme for a different herbaceous twist.
• To keep asparagus crisp, avoid overcooking or blanching before pickling; raw spears work best.

Storage

Store the pickled asparagus in a sealed jar in the refrigerator for up to two weeks. Keep the spears fully submerged in brine to maintain freshness. When ready to eat, serve cold or at room temperature. Reheat is not recommended since pickled asparagus is traditionally enjoyed chilled to preserve the crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for pickling?

It’s best to use fresh asparagus because frozen spears often become mushy and lose their texture after pickling.

How long does the pickled asparagus last once opened?

Once opened, keep the jar refrigerated and consume within two weeks for the best flavor and texture.

Pickled Asparagus Recipe

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Crisp and tangy pickled asparagus spears preserved in a flavorful brine of white vinegar, water, salt, sugar, pickling spices, and fresh dill. This easy no-cook preservation method allows you to enjoy the bright, herby taste of pickled asparagus after just a day or two, making it a delicious and versatile snack or condiment.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 1 day 15 minutes (including chilling time)
• Yield: Approximately 1 pint jar 1x
• Category: Condiment
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pickled Asparagus Ingredients

• 14 Spears asparagus
• ¾ Cup white vinegar
• ½ Cup water
• ½ Teaspoon salt
• ½ Teaspoon sugar
• ¼ Teaspoon pickling spice (such as mustard seeds and coriander)
• 1 Sprig fresh dill (or ½ Teaspoon dried dill)

Instructions

1. Trim asparagus: Start by trimming off the tough, woody ends of the asparagus spears so they fit neatly into your jar or bottle. Stand the asparagus upright with the tips facing up for a prettier presentation after pickling.
2. Prepare brine: In a small saucepan, combine white vinegar, water, salt, sugar, and pickling spice. Heat the mixture just until it begins to boil and the salt and sugar fully dissolve. Turn off the heat and let the brine cool for a minute or two until it is warm but not hot.
3. Add dill: Place a sprig of fresh dill into the jar with the asparagus spears. If using dried dill, add about ½ teaspoon of it to the brine before pouring. The dill imparts a bright, herby flavor essential to the pickled asparagus.
4. Pour brine over asparagus: Carefully pour the warm brine over the asparagus until all spears are fully submerged. Leave roughly ½ inch of headspace at the top of the jar to allow for brine expansion. Tap the jar gently on the counter a few times to release any trapped air bubbles.
5. Cool and refrigerate: Allow the jar to cool to room temperature. Then seal it tightly with a lid and refrigerate.
6. Chill and marinate: Let the pickled asparagus chill for at least 1 day before eating to allow flavors to develop. For best flavor, wait 2 days. The pickled asparagus will keep in the refrigerator for up to two weeks, as long as the spears remain submerged in the brine.

Notes

• Use fresh, firm asparagus spears for the best texture.
• Choose a clean, sterilized jar to extend shelf life and avoid contamination.
• You can customize the pickling spices by adding garlic cloves, red pepper flakes, or bay leaves.
• If you prefer a less tangy pickle, reduce the vinegar slightly or add a bit more sugar to balance.
• Always keep the asparagus fully submerged in brine during storage to prevent spoilage.

Keywords: Pickled asparagus, quick pickles, preserved asparagus, homemade pickles, easy pickled vegetables