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  1. Watch how to can this pickled asparagus
  2. How to Can Pickled Asparagus Recipe

Growing asparagus is such a treat. When it’s still cool in the early spring, one of the first garden items to show up is asparagus. So tender and almost sweet, it’s a delicate and delicious vegetable. There are so many ways to use the spears: frittatas, simply roasted or on a crudité platter are some of my essentials. But I love pickling them as well!

I know, it’s not really a surprise because I love practically pickled everything! This brine is a bit more unique with various spices and flavors, but asparagus is unique itself so it’s the perfect pairing.

The wonderful thing about pickling is that you can adjust the recipe to your liking. If you don’t like one of my spices, change it out for the ones you love. Play around with the recipe and enjoy! These are delicious to serve on a cheese tray or with a meal. I always keep a jar (or two…or three) in my refrigerator at the ready for when a craving hits. Hopefully, you’re inspired to start the canning season!

Close up view of side of canning jar filled with pickled asparagus showing spices and pickling liquid inside of jar filled with asparagus spears

More canning recipes

Watch how to can this pickled asparagus

Make sure to watch my canning 101 video to prepare for canning.

Glass canning jar filled with spears of pickled asparagus sitting on gray surface outdoors

How to Can Pickled Asparagus

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This is not your ordinary canned good! Not a very well-known recipe, pickled asparagus is a delicious springtime staple that has just a bit of spice. The spears of asparagus are packed into jars with a vinegar and spice sauce and canned for later consumption. Super delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 servings


  • 4 pint jars with lids and rings


  • 2-3 lb asparagus washed
  • 3 cups white vinegar
  • 1 cup water
  • 1 tbsp canning salt
  • 1 tsp sugar
  • 2 tbsp peppercorns
  • 2 tbsp mustard seeds
  • 4 bay leaves
  • 1 tsp dill seeds
  • ½ tsp celery seed
  • 2-5 tsp red pepper flakes (optional, I use 1 tsp per jar))


  • Combine vinegar, water, salt, sugar, peppercorns, mustard seeds, bay leaves, dill seeds, and celery seeds in a 4-quart saucepan. Bring to a boil over medium-high heat.
    3 cups white vinegar, 1 cup water, 1 tbsp canning salt, 1 tsp sugar, 2 tbsp peppercorns, 2 tbsp mustard seeds, 4 bay leaves, 1 tsp dill seeds, ½ tsp celery seed
  • While the brine is heating, prepare asparagus by trimming spears to fit into prepared jars, leaving ¼-inch of headspace (make sure to watch my canning 101 video to prepare for canning). If using the crushed red pepper, put a teaspoon at top of each filled jar.
    2-3 lb asparagus, 2-5 tsp red pepper flakes (optional, I use 1 tsp per jar))
  • Once the brine has come to a boil, stir to ensure the salt and sugar have dissolved. Pour boiling brine into prepared jars.
  • Place prepared lids and rings on and put directly into a boiling water bath. Process for 10 minutes. Remove from canner and let cool for 12-24 hours before removing rings.
  • Make sure all have sealed and place in the refrigerator if any have not. Store sealed jars in a cool, dark area for up to one year.


Serving: 1servingCalories: 16kcalCarbohydrates: 1.8gProtein: 1gFat: 0.2gSaturated Fat: 0gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gTrans Fat: 0gCholesterol: 0mgSodium: 292.5mgPotassium: 81.7mgFiber: 0.9gSugar: 0.9gVitamin A: 14.4IUVitamin C: 2.2mgCalcium: 14mgIron: 0.9mg
Course Preserving
Cuisine American
Difficulty Intermediate
Method Canning

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. Do you have a cookbook or canning book. I can’t find your salsa recipe. You really inspire me