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Pickled asparagus in a glass jar
Crunchy and tangy homemade pickled asparagus spears

Crispy pickled asparagus spears

Author: Flavelo
Recipes Vegetarian & Vegan Side Dishes
The asparagus season is short, but this method extends the joy for months. Pickled asparagus isn't like soft gherkins: it stays crunchy, while garlic, dill, and chilli give it an exciting character. It's a perfect accompaniment to roast meats, but also brilliant in a Bloody Mary or alongside sandwiches.
🕒 Prep Time 15 mins
🍳 Cook Time 5 mins
⌛ Total Time 20 mins
🍽️ Servings 6 servings
🔥 Calories 70 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Preserving jar: Sterilised.
  • Saucepan: For making the brine.

Instructions

1 ✓

Wash the asparagus. Snap off the woody ends.

Tip: If you bend the stalk, it will naturally snap exactly where the woody part begins.
2 ✓

Optional: dip in boiling water for 30 seconds, then immediately into ice water.

Tip: This is blanching: it sets the chlorophyll (green colour) so it doesn't turn grey from the vinegar.
3 ✓

Boil the water, vinegar, salt, and sugar until dissolved.

Tip: Taste the brine: it should be slightly saltier and sourer than you'd like, as the asparagus will release water.
4 ✓

Place the spices (garlic, dill, pepper, bay leaf) at the bottom of the jar. Pack the asparagus in tightly (heads up).

Tip: If packed tightly, they won't float to the top of the liquid.
5 ✓

Pour the hot brine over to completely cover. Seal, let cool, then refrigerate.

Tip: The hot liquid helps vacuum formation and softens the asparagus slightly.

Recipe FAQ

Why blanch it?
Short scalding (30 secs) preserves the bright green colour but doesn't cook the vegetable soft.
When can I eat it?
Wait at least 24 hours for the flavours to meld, but it will be best after a week.

Ingredients

  • 500 g fresh green asparagus
  • 250 ml vinegar (white wine or cider vinegar)
  • 250 ml water
  • 20 g salt (non-iodised)
  • 30 g sugar
  • 2 cloves garlic
  • 1 tsp whole black peppercorns
  • 2 leaves bay leaves
  • 1 pinch chilli flakes
  • 1 bunch fresh dill