Pickled Asparagus is a favorite way to enjoy the spring and early summer asparagus harvest. This recipe highlights bright garlic and dill for a crisp, snappy pickle that preserves the season’s best stalks for months.
Pickled Asparagus Recipe
Pickling asparagus is an excellent way to extend the life of fresh stalks and create a flavorful, tangy side or snack. This method produces crisp spears flavored with garlic, dill, mustard seed, and a balanced vinegar brine. While canning requires a few tools, the steps are straightforward and well worth the effort.
This pickled asparagus works beautifully on charcuterie boards, as a garnish for cocktails, or simply as a bright snack straight from the jar. Follow the instructions below for safe canning and the best flavor development.
Enjoy a few spears with a slice of summer sausage on a charcuterie board!
Recipe Shopping List
Gather these ingredients before you begin. Quantities and full details are listed in the ingredient section further below.
- Fresh asparagus (choose straight, firm spears)
- Garlic
- Fresh dill
- White vinegar
- Sugar
- Pickling or kosher salt
- Mustard seeds
- Onion
- Optional: red pepper flakes or sliced jalapeños for heat
Pick spears that are tender and between 4 to 6 inches long so they fit easily in jars. Trim away woody ends and measure to ensure a snug fit in your jars.
If you prefer spicy pickles, add sliced jalapeño or red pepper flakes to taste. Otherwise, the classic garlic-and-dill profile is bright and aromatic.
Stick a spear in a homemade Bloody Mary for a classic garnish!
Helpful Tools
These basic tools make canning and pickling much easier and safer:
- Tongs or jar lifter
- Wide-mouth funnel or a steady ladle
- Measuring cups and spoons
- Large stockpot or canner with a rack (a deep pot with a round rack or folded kitchen towel in the bottom works)
- Mason jars, lids, and rings (sterilized)
Serve with a smoked black cod dip for a tasty pairing!
How To Make This Recipe
Below is an overview of the process. Read through the full instructions and ingredient list before you start so everything is prepared and timed correctly.
- Prep: Clean and sterilize jars, lids, and rings in boiling water. Wash asparagus, trim woody ends, and cut to jar height. Slice onion and trim dill.
- Fill the jars: Pack asparagus, onion rings, dill sprigs, and garlic into jars, leaving about 1 inch headspace.
- Make the brine: Combine vinegar, water, sugar, salt, mustard seed, dill seed, red pepper flakes (if using), and minced garlic in a pot and bring to a simmer until sugar and salt dissolve.
- Pour and seal: Pour hot brine over packed jars, maintaining headspace. Wipe rims, apply lids and rings.
- Process: Lower jars into a boiling water bath using a rack so water circulates fully around each jar. Process for 10 minutes to ensure shelf stability.
- Cool and store: Remove jars and let them cool undisturbed. Check seals, remove rings after cooling, and store in a cool, dark place. Allow jars to rest for two weeks before opening for best flavor.
These pickles pair well with many meals and make a crisp, tangy addition to appetizer trays, sandwiches, and cocktail garnishes.
Get all of my favorite appetizer recipes here!
Recipe FAQ
How long can I keep pickled asparagus?
Unopened, properly processed jars can be stored for up to a year in a cool, dark place, though flavor often improves after two weeks of resting. For immediate eating, wait at least three days; the pickles reach a great flavor after about two weeks. Once opened, keep refrigerated and use within two months for best quality.
Can I change the recipe?
Small changes like omitting red pepper flakes are fine, but major adjustments to vinegar, salt, or processing time can affect safety. If you want to alter acidity or proportions significantly, use a tested canning recipe to be sure jars remain shelf-stable and safe.
Try a smoked salmon dip as another appetizer option!
More Charcuterie Recipes
- Warm Marinated Olives
- Smoked Whipped Feta Dip
- Smoked Crackers
- Smoked Olives
- Traeger Pumpkin Seeds
- Smoked Onion Jam
- Smoked Bacon Jam Cream Cheese
- Grilled Carrots
- Mexican Shrimp Cocktail
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Yield: 4 quart jars
Pickled Asparagus
Homemade pickled asparagus keeps fresh spears all year long with classic dill, garlic, and mustard flavors.
Prep Time: 30 minutes
Cook Time: 10 minutes
Rest Time: 14 days
Total Time: 14 days 40 minutes
Ingredients
Jar Stuffers
- 60–80 asparagus stalks, trimmed
- 1 large white onion, sliced into rings
- 8 sprigs fresh dill
- Garlic cloves, peeled (amount to taste)
Brine
- 7 cups white vinegar
- 3 ½ cups water
- 1 tablespoon minced garlic
- 1 ½ tablespoons mustard seeds
- 1 tablespoon red pepper flakes (optional)
- 1 tablespoon dill seeds
- 2 tablespoons kosher or pickling salt
- 3 tablespoons white sugar
Instructions
- Bring a large stockpot of water to a rolling boil and place lids in the water to heat.
- Wash asparagus and trim to jar height. Slice onion into rings and trim dill.
- Combine all brine ingredients in a pot and bring to a boil, stirring until sugar and salt dissolve.
- Pack jars with onion, dill, garlic, and asparagus, distributing evenly.
- Pour hot brine into jars, leaving 1 inch headspace. Wipe rims and secure lids and rings.
- Place jars on a rack in the boiling water bath so water circulates around them. Process for 10 minutes.
- Carefully remove jars and let cool undisturbed. Confirm lids sealed, remove rings, and store jars in a cool, dark place for at least two weeks before opening for best flavor.
Nutrition (per serving)
Calories: ~57 | Total Fat: 1g | Sodium: 508mg | Carbohydrates: 7g | Fiber: 2g | Sugar: 4g | Protein: 2g