How to Pickle Asparagus


Give your spears a sharp taste! Just a few steps separate you from Pickled Asparagus—a savory snack or a springtime side dish you can always have on hand.

How to Pickle Asparagus

My love of all things pickled struck because of a pregnancy. No, not mine.

A few years ago, a friend got pregnant with her first child. What followed was a wild ride through every food combination and cooking method you could imagine. Her poor husband was run off his feet, spending more time in the kitchen than he did the office. So I lent a hand.

One of the more conventional demands was for something pickled that wasn’t pickles. We ran the gamut of pickled products: herring, onions, beets. Nothing stuck. In a fit of desperation I grabbed a bunch of asparagus on sale at the store and gave ’em a go. And you know what? She devoured them. Following her lead, I devoured them. Pretty soon, pickling asparagus had become a part of my own family’s routine.

My friend would eventually give birth to a lovely baby boy, while I gave birth to this recipe. Sometimes it’s hard to tell which of us is the happier (wink!)

Is Pickled Asparagus Healthy?

Asparagus is healthy. As a vegetable it contains numerous nutrients designed to keep your body running smoothly. The only outlier in the ingredients list is the sugar, which is used to balance the sour vinegar that is used to do the pickling. I use 3 tablespoons but you may be content with less. It is suitable for vegetarian, paleo (if you use apple cider vinegar and replace the sugar with monk fruit or stevia), gluten-free, and dairy-free diets.

Do I have to Worry About Air Bubbles?

Yes. After pouring the brine into the jars, you may notice air bubbles trapped among the spears. Pop ’em using a chopstick or clean utensil. You can also dislodge them by GENTLY banging the jar against the counter. You may be in for a shock if you fail to do so. Such little bubbles can wreak havoc on the pickling process and could lead to spoilage.


  • 1 large bunch of asparagus spears
  • 3 tbsp sugar
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp salt
  • sprigs of dill
  • ½ shallot, finely sliced
  • 4 cloves garlic, peeled and halved
  • 1 tbsp black peppercorns
How to Pickle Asparagus



Use two 11.5 oz jars. Measure and trim asparagus to fit. Divide asparagus, dill, shallots, and garlic between jars.


Mix sugar, water, vinegar, and salt in a pot, bring to boil. Pour over the asparagus.


Seal jars and refrigerate. Voila!


How to Pickle Asparagus

FAQs & Tips

How long can I store pickled asparagus?

The jars should last in the fridge for up to a month.

Do I put the jars in the fridge while the liquid is still hot?

Pour the liquid into the jars while hot but let it cool a bit before sealing them and putting them in the fridge. It should still be warm though, so don’t wait too long to stock them away.

How long do I have to wait before eating them?

You should wait at least 24 hours before retrieving them from the fridge and opening up the jar. The asparagus will become more flavorful over time so the further in advance you make them, the better they should taste. I find the sweet (or sour spot) is 4 to 7 days.

Is there an easy way to tell where the woody bit ends?

You can do the snap test. Just hold the woody bit with one hand and hold the asparagus halfway up with the other hand. Then slowly bend. The spear should snap at the point where the stiff woody bit meets the tender bit.

Do I need to wash the asparagus first?

When dealing with vegetables, it’s always a good idea to run them under cold water beforehand to rid them of debris. Don’t forget to dry them before putting them in the jars; you don’t want your brine watered down.

Can I use a different type of vinegar?

Sure, it all depends on the flavor you’re going for. Use apple cider vinegar for a slightly sweet taste, red wine vinegar if bold and tangy is what you’re after, or balsamic if you want something a bit more rich and complex (and will turn the color of your asparagus!)

How to Pickle Asparagus

Other Pickled Recipes For You To Try

Beet Pickled Deviled Eggs: Combine pickled beets with deviled eggs to make the ultimate hors d’oeuvre.

Pickled Eggs: Pickling… it ain’t just for veggies! A great, protein-rich snack that’s easy to prepare.

Michelada Cocktail: Mexico’s answer to the Caesar or Bloody Mary, stir it up with a pickled asparagus spear. It makes a delicious and useful garnish.

How to Pickle Asparagus
How to Pickle Asparagus


How to Pickle Asparagus

Give your spears a sharp taste! Just a few steps separate you from Pickled Asparagus—a savory snack or a springtime side dish you can always have on hand.
Prep Time 15 minutes
Servings 4
Calories 60kcal
Author FoodFaithFitness


  • 1 bunch asparagus spears
  • 3 tbsp sugar
  • 1 cup water
  • 1 cup white vinegar
  • 1 tbsp salt
  • 2 sprigs dill
  • ½ shallot finely diced
  • 4 cloves garlic (peeled and halved)
  • 1 tbsp black peppercorns


  • Use two 11.5 oz clean and resealable jars. Trim the asparagus at the woody end so that the spears fit vertically in the jars.
    How to Pickle Asparagus
  • Place all the asparagus into the 2 jars and divide the dill, shallots, and garlic between the two jars.
    How to Pickle Asparagus
  • In a large pot boil the sugar, water, vinegar, and salt. Remove from the heat and pour it into the jars covering the asparagus. Seal the jars and store them in the fridge.
    How to Pickle Asparagus


Calories: 60kcal | Carbohydrates: 12g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1750mg | Potassium: 66mg | Fiber: 1g | Sugar: 9g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.5mg

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