Pickled Asparagus

My Pickled Asparagus recipe is how to preserve this elegant spring vegetable for your next charcuterie board, relish tray, or Bloody Mary. No canning is needed; you only need simple ingredients you may already have!

Why This Recipe is a Keeper!

I’m up for pretty much anything pickled. Give me some pickled Brussels sprouts, beets, or giardiniera! Pickled asparagus, however, is the crème de la crème of pickled vegetables!

Pickled asparagus is the perfect addition to a charcuterie board, relish tray, a sandwich, or a quick snack when your taste buds need a pick-me-up.

This pickled asparagus recipe is super simple, too! Just pack some medium-width asparagus spears cut to the height of your jar, add some garlic, shallot, fresh dill, and a quick and simple brine, and it’s close to done! A little patience is all you need, as the asparagus spears need to steep in the zesty brine for a day or two.

This quick pickled asparagus recipe is:

• Easy!
• Economical! Do you have more asparagus than you can eat? Pickling it is the perfect way to make it last a little longer.
• So good! This tangy brine gets spunk from mustard seeds and crushed red pepper flakes.

How to Make Pickled Asparagus:

Recipe Ingredients:

Here’s everything you’ll need to make this pickled asparagus recipe, as well as instructions for preparing the ingredients. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Asparagus: Use at least medium-width asparagus.
• Shallot: Shallots are an onion family member used extensively in French cooking. They grow in clusters or heads, similar to a head of garlic but without the quantity. The flavor is oniony with a hint of garlic.
• Dill: I highly recommend fresh dill over dried dill.
• Pickling Salt: Pickling salt, also known as canning salt, is pure salt with a fine texture that dissolves faster in brines. It contains no anti-caking agents or additives traditionally added to table salt. These additives are left out because they can add a cloudy appearance to pickle brine. Kosher salt is also pure salt, so it’s a good substitute.
• Mustard Seed: Mustard seeds are various mustard plants’ small, round seeds. Brown or yellow mustard seeds can be used in this pickled asparagus recipe.

Step-By-Step Instructions:

• Gather and prep all the ingredients for the pickled asparagus recipe.
• Trim the woody ends from the asparagus spears to the length they’ll fit vertically in the jar(s) you’re using.
• Place the asparagus spears, shallot, garlic, and dill in your jar(s).

• Combine the vinegar, water, pickling salt, sugar, crushed red pepper flakes, and mustard seed in a saucepan.
• Bring to a boil, stirring until the sugar and salt are dissolved.

• Slowly pour the brine over the asparagus, making sure the asparagus is fully submerged.

• Let cool to room temperature. Cover and refrigerate overnight, at least.
• That’s it! Pickled asparagus! Let it sit in your refrigerator for a day or two. The asparagus will change slightly, turning olive green, but it will still be crispy and delicious!

Chef Tip:

• To determine how much to trim asparagus, bend one of the stalks near the bottom until it breaks. It breaks where you should cut the remainder, as they’re all typically the same size in the bunch and were probably growing next to each other.

Frequently Asked Questions:

Storage:

• Keep refrigerated; do not freeze.

Serve with:

• German Potato Salad
• Creamy Potato Cucumber Salad
• Reuben Casserole
• Chicken Pasta Salad

More great pickled recipes you’ll love!

• Pickled Ramps Recipe
• Giardiniera Recipe (Italian Pickled Vegetables)
• Pickled Cherry Tomatoes

Get all my pickle and relish recipes at Pickle and Relish Recipes – From A Chef’s Kitchen.