Quick Pickled Asparagus Recipe (Easy Refrigerator Pickles)

5 from 1 vote

Quick Pickled Asparagus Recipe (Easy Refrigerator Pickles)

This quick pickled asparagus recipe is the easiest way to preserve fresh asparagus without canning. Crisp refrigerator pickles packed with garlic, dill, and tangy flavor make the perfect snack, side dish, or charcuterie board addition.

Prep Time20

PIckling Time2

Total Time2 20

Course: Appetizer, Condiment, Side Dish

Cuisine: American

Keyword: pickled asparagus, quick pickled asparagus, refrigerator pickled asparagus

Servings: servings

Calories: 33kcal

Author: Melissa Norris

Cost: Varies

Equipment

Large Pot
Canning Funnel
Ladle
6 Quart Mason Jars and Lids

Ingredients

180 spears asparagus depending on size, about 30 spears per quart
6 ½ cups water
8 ½ cups white distilled vinegar 5% acidity
6 Tablespoons pickling salt
1 cup sugar can increase this to 2 cups, if desired
1 ½ teaspoons celery seed optional
12 teaspoons mustard seed 2 teaspoons per jar
12 teaspoons dill weed 2 teaspoons per jar, or 2 heads fresh dill tucked in with asparagus
18 cloves garlic 3 cloves per jar

Instructions

Wash jars in hot water soapy water. Wide mouth jars work best.
Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with ½ inch head space. Pack tightly (I find this is usually about 30 spears of asparagus per quart jar).
Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving ½ inch head space.
Place lids on the jars and allow them to cool to room temperature before transferring them to the refrigerator. Let the quick pickled asparagus chill for at least 24 to 48 hours before eating. For best flavor, let them sit for 1-2 weeks for the flavors to develop.

Notes

Recipe Tips and Troubleshooting:

If you plan to scale your recipe up or down, estimate about 30 medium spears (or 3 pounds) of asparagus per quart jar.
I like to cut a test piece of asparagus to the length I want, then use that as my guide to cut the bottoms off the rest of the spears so they'll all fit into the jar, leaving ½ inch of headspace.
Don’t throw away the trimmed ends! Use them to make this creamy asparagus soup recipe (trust me, you'll thank me later!).
I prefer to choose organic vinegar, and always one that's 5% acidity when canning and/or pickling. I love Azure Standard's white vinegar because it's non-GMO and has 11% acidity, which means I only need to use half the amount (the rest can be diluted with water). First-time Azure customers can get 15% off their first order of $100 or more at a drop location with the coupon code "Melissa15".
Use the freshest asparagus possible for the best texture.
Thin spears pickle faster than thick spears.
Pack jars tightly so the asparagus stays submerged.
Store jars toward the back of the refrigerator where temperatures stay coldest.
Don't skip the sugar; it really helps balance out the flavors for this recipe. I use raw organic cane sugar.
Soaking asparagus in ice water for 10 to 15 minutes before canning helps keep the spears crisp.

Serving Suggestions:

These quick-pickled asparagus spears are incredibly versatile and easy to serve with everyday meals or appetizers.

Add them to a relish tray for gatherings, tuck them onto charcuterie boards, with homemade crackers and marinated mozzarella balls. Or serve them alongside the best avocado toast recipe, sandwiches, and burgers for a bright, tangy side.

They’re also delicious chopped into this creamy potato salad recipe, pasta salad, served with grilled meats, or if you don’t have time to make this bacon-wrapped asparagus recipe, make a quick appetizer by spreading cream cheese on a slice of turkey or ham and wrapping it around a pickled asparagus spear.

Storage Instructions:

Because this is a refrigerator pickle recipe, the jars must be stored in the refrigerator. If you need to store your pickles at room-temperature, check out this pickled asparagus recipe.

Quick-pickled asparagus will keep well for approximately 1 to 2 months when refrigerated properly. Always use clean utensils when removing spears from the jar to help maintain freshness.

Nutrition