Pickled Asparagus

By: Cassy Joy Garcia

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Let's make some pickled asparagus!

pickled asparagus

Asparagus is the lovable weirdo in the vegetable world. They can take almost two full years to grow (if you start from a seed), will actually come back each year (if you take really good care of them), and emerge from the ground like long fingers. Even their name is a bit funny because it applies to both the singular and the plural (no, there's no such thing as “asparagi”). As a kid, I would BEG for canned asparagus at dinner. I loved the soft texture and familiar, but distinct, flavor. Now as an adult, I adore fresh asparagus prepared by roasting, grilling, lightly blanched (for a salad topping), and of course, pickled.

As soon as my book is turned in (10ish days!), I'm planning to curl up on the couch with a new jar of pickled asparagus and my latest Netflix guilty pleasure (Drop Dead Diva – don't judge me). I eat these little weirdos like candy – which (I realize) also makes me a weirdo for thinking of pickled asparagus as candy. They're so fresh, crisp, zesty, and healthy!

I recommend serving them up alongside a quick lunch, enjoying on the couch while you watch your favorite show, or dropping into a Bloody Mary at the next brunch you host.



Pickled Asparagus

  • Author: Cassy
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 10 servings 1x


  • 1 pound asparagus spears
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 tablespoon dried dill
  • 1 tablespoon kosher or sea salt
  • 2 cloves garlic, peeled and smashed


  1. In a small to medium-sized sauce pan, heat the vinegar, water, dill, salt, and garlic until simmering.
  2. Trim the asparagus so that they’re short enough to fit inside a glass jar and place within.
  3. Pour the pickling liquid over the asparagus, seal, and let set for 8 hours (or overnight) in the refrigerator.
  4. Will keep for up to 4 weeks refrigerated.


Note: this recipe will not result in shelf-stabled, canned pickled asparagus. These must be kept refrigerated as-written, though you could follow separate instructions for home canning if you'd like to make a larger batch for long-term storage.

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Recipe rating

  1. Nom!!! I love all things pickled and must make this asap! I have some in fridge right this second, and since I have yet to roast it, pickling will be the answer 😉 Thanks for the easy recipe!