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Great for serving on an appetizer plate or in a Caesar or Bloody Mary as a garnish, Pickled Asparagus is a real treat. Here’s a quick way to get a few jars put away in the back of the fridge. These are zingy, snappy and crunchy awesome!
How to Make Pickled Asparagus
(want just the recipe to print off? It’s at the bottom of the page)
Note: 1 batch makes 1 pint jar (with asparagus left over!)
Harvest 1 pound of fresh asparagus. Have one whole cayenne pepper on hand.
Bring these ingredients to a boil on the stove.
1/ pint water
1/4 cup cider vinegar
3/4 tbsp. coarse salt or kosher salt
1/2 tbs sugar
Give this mixture a good stir while it is on the stove. Once it has boiled, remove from stove and let it cool.
Now it’s time to trim up the Asparagus. Hold one up against your jar so you get a rough idea of how much stalk to cut off. You want them to be standing up in the jar – it looks so nice this way! Put one spear right in the jar to see how much further trimming you need to do.
Then use that one spear as a guideline for cutting the rest.
The bottom of the Asparagus stalk can be nibbled raw, lightly steamed or turned into some delicious Asparagus Soup.
Into your clean jar, add 2 or 3 garlic cloves, 1/2 tsp dillweed and 1/2 tsp pickling spice.
Now pack your spears in, nice and tight. Then add your cayenne pepper, making sure you can see it from the outside of the jar. It adds such a nice pop of red colour to those bright green spears.
Using a canning funnel, pour the cooled liquid over the spears. Wipe the rim of the jar, cover with a canning seal and tighten the canning ring.
These Asparagus Pickles can be eaten in about 5 days, but are even better if you can leave them in the fridge for two weeks. They will keep in the fridge for about 3 months, if they last that long. You may find they get eaten up pretty quickly!
To save some for the winter, just can them. Water bath can Asparagus Pickles for 10 minutes – here’s how to do that!
Want to try making some awesome Pickled Beets next?
Crunchy and with a real zingy!
- 1 lb Asparagus
- 1/2 pint water
- 1/4 cup cider vinegar
- 3/4 tbsp coarse or kosher salt
- 1/2 tbsp sugar
- 2 or 3 cloves garlic
- 1/2 tsp dillweed
- 1/2 tsp pickling spice
- 1 cayenne pepper
Combine and bring to a boil:
water, cider vinegar, salt and sugar. Stir often.
After the mixture comes to a boil, remove from the stove and let cool.
Meanwhile, trim fresh Asparagus to a size where they will fit standing up in jar.
Add garlic, dillweed and pickling spice to the clean jar.
Pack Asparagus spears into the jar tightly.
Add cayenne pepper to the jar.
Pour cooled liquid mixture over spears. Wipe the jar rim and add a fresh seal. Tighten using a canning ring.
Leave in fridge for at least 5 days to allow flavours to develop.
Will store in fridge for up to 3 months.
Water bath can the jar if you want to add to your pantry for long term storage.
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