Crispness meets spice with perfectly crisp spears. Infused with flavor this recipe for spicy pickled asparagus will tantalize your taste buds with each zesty bite!
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Why you'll love this recipe
I love pickled vegetables because of the incredible mix of texture and flavor. They are zesty and crisp with a hint of sweetness and dill flavor. I think they are the perfect balance of crunchiness and spice!
Bonus? Even if you've never done any canning before, it's as simple as boiling water. Trust me, you got this!
Ingredients/variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- fresh asparagus spears, red onions
- distilled white vinegar
- cane sugar or granulated sugar
- kosher salt
- Fresh dill - I do not recommend using dried dill or dill seed for this recipe.
- chili pepper flakes
- (optional additions) garlic cloves and mustard seeds
Variations
Add peeled garlic cloves (one or two) to each jar before pouring in the brine. The garlic will infuse its flavor into the pickled asparagus, adding a great kick without being overpowering.
Add a tablespoon of mustard seeds to each jar for a slightly tangy and aromatic flavor. The mustard seeds will infuse their flavor into the brine.
Instructions
This is a photo overview of the instructions. For the complete written directions, scroll down to the bottom. They are in the recipe card.
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Equipment
- 2 glass quart jars with lids
- Medium saucepan
- Knife
- Cutting board
- Measuring cups and spoons
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FAQ's
Nope! There's no need to cook the asparagus. The pickling process does the work for you. The vinegar in the pickling brine is acidic. Combined with the other ingredients and sealed in the jar, it creates an environment that inhibits the growth of bacteria, preserving the asparagus.
Yes, you can use other vinegars. Apple cider vinegar or white wine vinegar, etc. They will give you different flavor profiles. I'd recommend trying the recipe first as is before experimenting.
Yes, refrigerate the asparagus. The jars aren't sealed and not meant to be stored in the pantry.
No, do not reuse the pickling liquid. Make a new batch each time.
Top Tip
Choose firm, fresh asparagus spears with vibrant green color and tightly closed tips. Discard any spears that appear wilted or have soft spots.
- Properly sterilize your glass jars and lids before filling them with the pickling ingredients. This helps prevent unwanted bacteria from contaminating your pickled asparagus.
- While you can technically eat the pickled asparagus after 24 hours, for the best flavor, allow them to marinate in the brine for at least 2-3 days in the refrigerator. This allows the flavors to fully develop and meld together.
Storage
Refrigerate - After the jars cool completely, refrigerate. It will last several months refrigerated. (Well... not in my house because they disappear fast! 😋)
Related recipes
I'm a BIG fan of pickled veggies on the blog. Sweet pickles, dill pickles, tomato relish you name it! Safe to say, I haven't met a pickle it didn't like! 😋
Serving suggestions
I like them as snack right out of the fridge! Pickled asparagus also makes a great addition to pasta salads, potato salads, sandwiches, cheese balls and boards, and antipasto platters. They can also be enjoyed on their own as a tasty and tangy snack.
My favorite is using a stalk in a Whiskey Old Fashioned. It's the BEST garnish!
One word for this one... YUM! I love this recipe. I hope you do too!! Leave a note below and tell me what you think!!
Spicy Pickled Asparagus Recipe
Equipment
- 2 glass jars with lids
- Medium saucepan
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 20 asparagus spears trimmed to fit jars
- 1 â…” cups distilled white vinegar
- ½ cup cane sugar or granulated sugar
- 1 tablespoon salt
- fresh dill a few sprigs
- ½ teaspoon chili pepper flakes adjust to taste
- optional additions: sliced onion rings, garlic cloves, mustard seeds
Instructions
- Wash the asparagus spears thoroughly under cold water. Trim off the tough ends of the asparagus so they fit into your jars without touching the lids.
- Sterlize the mason jars. Wash your glass jars and lids with hot, soapy water. Rinse them well and sterilize by either boiling them in water for 10 minutes or running them through the dishwasher on a hot cycle.
- In a medium saucepan, combine the distilled white vinegar, cane sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar and salt dissolve completely. Remove from heat.
- Layer the trimmed asparagus spears in each canning jar, add a few sprigs of fresh dill, and chili pepper flakes. (If you are using any of the optional ingredients. Add them to the jars at this time as well.)
- Pour the hot brine over the asparagus and other ingredients in the jars, ensuring they are completely submerged.Â
- Place the lids on the jars and seal tightly.
- Allow the jars to cool to room temperature before transferring them to the refrigerator. Let the pickled asparagus marinate in the brine for at least 24 hours before serving, but for the best flavor, wait 2-3 days.
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