Go Back

Pickled Asparagus Recipe

Crisp, tangy pickled asparagus made with a simple vinegar brine, garlic, and spices. This easy refrigerator recipe delivers bold flavor with minimal effort.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 lb fresh asparagus trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 tablespoon sugar
  • 2 garlic cloves smashed
  • 1 teaspoon mustard seeds
  • ½ teaspoon black peppercorns
  • Optional: red pepper flakes or dill

Method
 

  1. Bring a pot of water to a boil and blanch asparagus for 1–2 minutes.
  2. Transfer immediately to ice water, then drain well.
  3. In a saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer until dissolved.
  4. Place garlic and spices in clean jars and pack asparagus tightly inside.
  5. Pour hot brine over asparagus, fully covering the spears.
  6. Let cool to room temperature, then seal and refrigerate.
  7. Chill at least 24 hours before serving.

Notes

  • Store refrigerated for up to 4 weeks.
  • Swap white vinegar for apple cider vinegar for a milder taste.
  • Add fresh herbs or citrus peel for flavor variations.