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Two glass mason jars filled with pickled asparagus with a jar of fresh asparagus set alongside.
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Pickled Asparagus

New season asparagus is a joy to eat, and a great way of extending the season is to make this easy Pickled Asparagus recipe.
Course Salad, Side Dish
Cuisine American, Southern
Keyword best pickled asparagus, easy pickled asparagus, how to pickle asparagus, pickled asparagus
Prep Time 10 minutes
Cook Time 4 minutes
Refrigeration Time 2 days
Total Time 2 days 14 minutes
Servings 4
Calories 64kcal
Author Tanya

Ingredients

  • 1 lb asparagus tough ends trimmed to fit inside the jar
  • 1/4 cup fresh dill
  • 1 cup water
  • 1 cup white vinegar
  • 2 tbsp granulated sugar
  • 2 tbsp kosher salt
  • 1 tbsp pickling seasoning
  • 1/2 tsp red pepper flakes

Instructions

  • Add asparagus and dill into a 32-ounce mason jar. Set aside.
  • In a medium saucepan, combine the vinegar, water, granulated sugar,  kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.
  • Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.
  • Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.

Notes

  • Serve the pickled asparagus as a side dish or appetizer.
  • These pickles will last in the fridge for 2-3 weeks. 
  • If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.

Nutrition

Calories: 64kcal | Carbohydrates: 12g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3502mg | Potassium: 276mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1168IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 3mg