Quick Pickled Asparagus is a quick and easy way to enjoy asparagus made with just simple ingredients a touch of dill, shallots, and garlic.
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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
How to Make Quick Pickled Asparagus
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.
Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it’s 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.
Additional 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.
How to Store
After you’ve pickled the asparagus and allowed it to cool to room temperature, ensure that the jars are sealed tightly with their lids. Make sure they are secure but not overly tight.
It’s important to make sure the asparagus remains fully submerged in the pickling liquid. This ensures that they stay crisp and flavorful. If you notice that some asparagus spears are poking above the liquid, you can periodically flip the jars upside down to redistribute the liquid.
Quick pickled asparagus is best when consumed within a few weeks of making it. While it may remain safe to eat for longer, its texture and flavor may deteriorate over time.
Frequently Asked Questions
Can I use frozen asparagus for pickling?
It’s best to use fresh asparagus for pickling, as frozen asparagus may become mushy when pickled.
Can I reuse the pickling liquid?
It’s not recommended to reuse the pickling liquid for another batch, as it may have lost its flavor. Make fresh brine for each batch.
Can I have pickled asparagus for long-term storage?
Quick pickled asparagus is not suitable for long-term canning and should be stored in the refrigerator for shorter-term consumption.
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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.
- Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Pour the hot brine over the asparagus, making sure it’s 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.