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Quick Pickled Asparagus is a quick and easy way to enjoy asparagus made with just simple ingredients a touch of dill, shallots, and garlic.

Quick pickled asparagus is a delicious and tangy side dish or condiment made by preserving asparagus spears in a flavorful brine solution for a short period of time, typically 24 hours or more. The pickling process imparts a zesty and slightly sour flavor to the asparagus, transforming it into a crunchy and flavorful treat.
Quick pickled asparagus can be used in various ways. It makes a fantastic addition to salads, where its tangy crunch can contrast with the greens and other ingredients. It can also be served as a side dish, used as a garnish for sandwiches or burgers, or enjoyed on its own as a tasty snack.
Ingredients Needed

- Thin asparagus spears – If unavailable, you can use thicker asparagus, but blanch them briefly to soften before pickling.
- Shallot
- Garlic clove – Try and use fresh garlic for the best taste.
- Dill sprigs – If you don’t have fresh dill, dried dill can be used, but use less as it’s more concentrated.
- Peppercorns – You can swap them for black pepper powder if you prefer.
- Distilled white vinegar
- Water
- Granulated sugar
- Salt
Equipment Needed
- 32-ounce jar
- Saucepan
Helpful Tips
- Snap off the tough, woody ends of the asparagus by bending them gently. They will naturally break at the right point. Alternatively, you can cut them with a knife.
- When preparing the pickling liquid, avoid boiling it vigorously. Overheating can lead to a harsh taste. Just heat it enough to dissolve the sugar and salt.
- Make sure the asparagus is fully submerged in the pickling liquid to ensure even pickling.
- The longer you let the asparagus pickle in the refrigerator, the more flavor it will absorb. Aim for at least 24 hours, but it can be even better after a few days.
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Quick Pickled Asparagus
Ingredients
- 1 bunch thin asparagus spears
- 1/2 shallot chopped
- 1 garlic clove quartered
- 4 dill sprigs
- 1/2 teaspoon (2.2 g) peppercorns
- 1 1/2 cups (355 ml) distilled white vinegar
- 1 1/2 cups (355 ml) water
- 3 tablespoons (36 g) granulated sugar
- 1 tablespoon (18 g) salt
Instructions
- The amount of asparagus and brine you need might vary based on the size and shape of your jar. I’m using a 32-ounce jar.
- Trim the ends off the asparagus, so they fit standing up in the jar. Pack them into the jar.
- Add the shallot, garlic, dill, and peppercorns to the jar, around the sides of the asparagus.
- In a saucepan over medium heat, combine the vinegar, water, sugar, and salt. Heat and stir until the sugar is dissolved.
- Pour the brine into the jar, over the asparagus, until fully submerged.
- Cool to room temperature on the counter, then close the lid and refrigerate overnight.
- Pickled asparagus will keep for up to three weeks in the fridge.
Nutrition

Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.