The easiest and best pickled asparagus recipe

If you like pickled food, then this pickled asparagus recipe needs to be at the top of your list this summer. With only a few simple ingredients, you’re going to love these crisp asparagus that you can eat straight from the jar. Check it out!

Jars of pickled asparagus — *Jars of delicious pickled asparagus*

Asparagus are one of my favorite vegetables. We have row of asparagus in our garden that produces the most delicious stalks during asparagus season. We harvest so much asparagus that we can’t eat it all. So, that’s why I started pickling our own asparagus that we can eat months down the road. It’s super simple and super delicious. Here’s how you can make this quick pickled asparagus recipe too!

Gather your pickled asparagus ingredients

This pickled asparagus recipe calls for easy and fresh ingredients that you might already have at home. Here’s what you’ll need:

Fresh asparagus (from the garden is the freshest asparagus or the store)
White vinegar or apple cider vinegar
Black peppercorn
Fresh dill sprig, dill weed spice or dill seeds
Kosher salt
Bay leaves
Lemons
Garlic cloves
Sugar
Quart canning jars (wide rims are the best)

Cut your asparagus

After washing your asparagus, you’ll need to trim the woody ends of each one so they fit inside the quart jar. I like to just hold the asparagus up to the jar and eyeball where to cut it. You’ll want to cut the stalks short enough so that there is still about a 1/2 inch space at the top of the jar. Once they are all cut, you can carefully place the cut spears in the jar.

Don’t throw away the small bits of asparagus. You can put those in small wide-mouth pint jars after first batch using some of the remaining brine.

Measure and cut each asparagus to fit in a quart jar — *About a pound of trimmed asparagus*

Add spices to the jar

Next, you’ll want to add all the yummy spices that add a rich flavor to the asparagus. For each jar, you’ll want to add the following ingredients:

1 bay leaf
2 lemon slices
1 Tbs peppercorn
1 clove of garlic
2 tsp dill weed

If you want a spicey pickled asparagus for a little bit of heat, you can add red pepper flakes, celery seeds, mustard seeds, coriander seeds or a whole jalapeño. Place each of these spices in the jar with the asparagus stalks.

Make vinegar mixture and add to jar

The final step is to make and add the vinegar mixture to the jar. Here’s what you’ll need for the mixture:

1 1/2 cups white vinegar
1 cup water
2 Tbs salt
3/4 tsp sugar

Combine vinegar, water, salt and sugar in a medium saucepan over medium heat until the sugar and salt are dissolved. Pour the hot brine into the jar (it doesn’t have to be room temperature). It should be just enough for one quart jar. If you are pickling multiple jars of asparagus, adjust the quantities as needed. Try to get out all the air bubbles.

Put the lids on the jars and store in the fridge for at least 24 hours before eating. If you prefer to can your jars, you can cook prepared jars in a water bath canner and water bath them for 10 minutes. Place them in long-term storage. Personally, the longer the asparagus stalks can marinate in the brine, the better they taste.

My favorite way to serve pickled asparagus is on charcuterie board, cheese board or relish tray. You can also add it to asparagus soup. Check out my step-by-step guide on growing your own asparagus in your backyard. Thanks!