Pickled Asparagus

at a glance
Prep Time 10 minutes
Servings 10 servings
5 from 1 vote

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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.

Enjoy!

pickled asparagus

Pickled Asparagus

By: Cassy
5 from 1 vote
Prep Time: 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.

Nutrition Information

Nutrition Facts
Pickled Asparagus
Amount per Serving
Calories
16
% Daily Value*
Fat
 
0.1
g
0
%
Saturated Fat
 
0.02
g
0
%
Polyunsaturated Fat
 
0.02
g
Sodium
 
702
mg
31
%
Potassium
 
122
mg
3
%
Carbohydrates
 
2
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
361
IU
7
%
Vitamin C
 
3
mg
4
%
Calcium
 
20
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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.
Meet the Author
Cassy Headshot

Cassy Joy Garcia

HOWDY! I’m Cassy Joy and I am just so happy you’re here. I’m the founder, Editor-in-Chief, and Nutrition Consultant here at Fed and Fit. What started as a food blog back in 2011 has evolved now into so much more.
Get to know Cassy

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  1. Jess @ Crunchy Hot Mama says

    Jess @ Crunchy Hot Mama —  06/04/2016 At 13:56

    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!