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This quick pickled asparagus recipe is crisp, tangy, and ready in just 24 hours. No canning required. Just simple ingredients and bold, fresh flavor.
Why I Love This Pickled Asparagus Recipe
There’s nothing like spring asparagus: tender, crisp, and packed with fresh flavor. And when the season is in full swing, I’m always looking for ways to enjoy it a little longer. That’s where quick pickling comes in!
These quick pickled asparagus spears are tangy, slightly spicy, and perfectly crisp. They’re easy to make, keep well in the fridge, and are ready to eat the very next day. So whether they’re placed on a charcuterie board, served with a sandwich, or just enjoyed as a snack right from the jar, they’re a bright burst of spring flavor that you’ll love.
Here are 4 reasons to love them:
- Quick & easy: No water bath and no canning. Just pour and chill! I do have a canned pickled asparagus recipe, though, if that’s more your speed.
- Customizable: You can make them garlicky, spicy, dilly, or whatever you love.
- A way to stretch asparagus season: These keep in the fridge for weeks.
- They’re super snackable. Truly, my favorite bite during asparagus season.
Quick Pickled Asparagus Ingredients
Here’s what you need to make the perfect jar of asparagus:
- Fresh asparagus – Use crisp, in-season spears. Trim them to fit your jar, but don’t toss the ends. Roast them for salads!
- Distilled white vinegar – This is the base for a classic pickle flavor. Apple cider vinegar can also be used for a slightly sweeter twist.
- Water – Combines with the vinegar to mellow the sharpness and keep the balance.
- Kosher salt – Essential for seasoning the brine and helping the flavor penetrate.
- Granulated sugar – Optional, but adds balance and rounds out the sharpness of the vinegar.
- Garlic – One smashed clove per jar adds a savory bite.
- Fresh dill and dill seeds – Adds that nostalgic, pickle flavor that everyone loves!
- Red pepper flakes – A small pinch brings the perfect background heat.
The full amount of each ingredient can be found in the recipe card below.
How to Make Quick Pickled Asparagus
Thankfully, you don’t need any fancy tools. Just grab a tall jar and a saucepan.
Trim the asparagus: Find a jar that fits your spears upright. Use one spear to measure and trim the rest to the same height. Save the trimmed ends to roast!
Pack the jars: Place a smashed garlic clove, a pinch of red pepper flakes, dill seed, and some fresh dill into the bottom of each jar. Then stand the trimmed asparagus upright inside.
Make the brine: In a saucepan, combine the vinegar, water, sugar, and salt. Heat the mixture just until it simmers and the salt and sugar dissolve.
Pour the hot brine: Carefully pour the hot brine over the asparagus, making sure it fully covers the spears. Leave about ½-inch of headspace at the top.
Cool and refrigerate: Let the jars sit on the counter to cool to room temperature, then seal and refrigerate. Wait at least 24 hours before enjoying, though the flavor only gets better with time.
Serving & Storage Tips
To serve: These are delicious on their own, but also try them:
- Chopped into potato salad or spring pasta salad
- As a crunchy garnish for a Bloody Mary cocktail recipe
- On a cheese board or next to cured meats
- Layered into sandwiches for a tangy crunch
To store: Keep pickled asparagus in the refrigerator, sealed tightly. They’re best enjoyed within 4 weeks, but they often last longer. Once opened, always use a clean utensil to remove spears so as not to introduce bacteria.
Recipe Tips
- Use tall jars. You want the asparagus to stand upright and be fully submerged in brine. Personally, I love tall Weck jars for this!
- Smash the garlic. This helps release more flavor into the jar.
- Don’t worry if they lose their bright green color. That’s totally normal. The brine naturally lightens the spears as they sit in the fridge, but they stay crisp-tender.
- Taste as you go. If you want more spice, add more red pepper flakes. If you want something with more herb flavor, toss in more dill. The beauty of a quick pickle is the customization!
Watch How to Make This Recipe
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Quick Pickled Asparagus
Ingredients
- 1 lb fresh asparagus
- 1 tsp dill seeds
- 1 tsp red pepper flakes
- 2 cloves garlic
- 4 sprigs fresh dill
- 1 ½ cups distilled white vinegar (5%)
- 1 ½ cups water
- 1 tbsp kosher salt
- 2 tsp granulated sugar
Instructions
- Prepare the jars: In each jar, add ½ tsp dill seeds, ½ tsp red pepper flakes, 2 sprigs of fresh dill, and 1 clove of garlic. Clean and trim the asparagus to fit in the jars, leaving ½-inch of headspace.1 lb fresh asparagus, 1 tsp dill seeds, 1 tsp red pepper flakes, 2 cloves garlic, 4 sprigs fresh dill
- Prepare the brine: In a saucepan, combine the vinegar, water, salt, and sugar. Bring to a simmer and stir until the salt and sugar are dissolved, 2 minutes.1 ½ cups distilled white vinegar (5%), 1 ½ cups water, 1 tbsp kosher salt, 2 tsp granulated sugar
- Add the brine and store: Once the jars are filled with spices and asparagus, add the prepared hot brine to cover the asparagus. Cool to room temperature and top with a tight-fitting lid. Store in the refrigerator for at least 24 hours or up to one month.
Nutrition
Styling: Addelyn Evans | Photography: Dera Burreson
