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Crispy and crunchy pickled asparagus is a tangy addition to cheese platters, snack trays, and more—and even better, they are super easy to make! This simple refrigerator pickling method requires no canning, so they’re pretty much fail-proof.
What’s better than a super-simple recipe for fridge pickles? Delicious and tasty fridge pickles that also give you stinky pee, duuuuuh!
Serve these bad boys alongside air fryer turkey burgers instead of traditional pickles or add them to sandwiches, meal bowls, and fancy pants cheese platters.
This quick pickled asparagus recipe is super easy to make and tastes freaking amazing. Let’s do this!
You can use green or white asparagus in this recipe, but generally the green version is usually less expensive AND the green color really pops in the jars. But at the end of the day, you do you, boo.
You’ll see that I recommend putting ice on the asparagus before pickling it instead of blanching it. I think the results are better and your asparagus pickles turn out extra crispy.
And like a scoop of guacamole at Chipotle, the results are both delicious and extra.
Pro Tips/Recipe Notes
- You can use pickling salt if you have it, but because most of us don’t, I make this recipe with kosher salt.
- You can use pint, pint-and-a-half, or quart-sized jars.
- If you have a pickling spice mix, feel free to use it here! They usually contain peppercorns and spices like cumin and coriander to add some pep and zip to your homemade pickles.
- Refrigerate jars of quick-pickled asparagus and use them within 3-4 weeks. The flavors will develop and deepen with storage.
Prevent your screen from going dark
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Rinse asparagus, cutting woody ends. Cut into smaller pieces or cut to fit the jar. Whole pieces should be 3/4-inch shorter than the top of the jar.
2 lbs asparagus, trimmed
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Place asparagus in a casserole dish and cover with ice water. Allow it to sit for 30 minutes. Then drain.
ice
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In a saucepan, bring vinegar(s), water, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep the brine hot on the stove.
1 cup apple cider vinegar, 1 cup white vinegar, 1 1/2 cup water, 3 tbsp kosher salt, 1/4 cup sugar, 4 cloves garlic
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In clean jars, evenly divide the onion, peppercorns, red pepper flakes, bell pepper slices, and dill sprigs.
1/3 cup onion, 1/2 tsp black peppercorns, 1/2 tsp red pepper flakes, 1/4 cup sliced red bell pepper, 4-8 sprigs fresh dill
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Add the asparagus to the jars, tapping the bottom of the jars gently on the counter to allow everything to settle. Add more asparagus until everything is tightly packed in there.
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Pour the warm brine over the asparagus, put a lid on the jars, and keep them on the counter for 12 hours.
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Transfer jars to the fridge. Will keep for 3-4 weeks.
- Makes 1 quart.
- Optional seasonings – bay leaf, coriander, or mustard seeds.
- Will keep in the fridge for 3-4 weeks.
Serving: 5stalksCalories: 29kcalCarbohydrates: 6gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.004gSodium: 150mgPotassium: 126mgFiber: 1gSugar: 4gVitamin A: 467IUVitamin C: 6mgCalcium: 18mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
