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.

Enjoy!

Pickled Asparagus

5 from 1 vote
By Cassy
Prep: 10 minutes
Total: 10 minutes
Servings: 10 servings
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.

Ingredients  

  • 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

Instructions 

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

Recipe Notes

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.

Nutrition

Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 702mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Additional Info

Course: Condiment
Cuisine: American
Servings: 10 servings
Calories: 16
Keyword: pickled asparagus

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About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.


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1 Comment

  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!