Pickled Asparagus

By • April 15, 2013 • 45 Comments

241 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Asparagus season always feels too short to me, and pickling is a delicious way to extend it. I am a fan of quick pickles and their instant gratification. These pickled spears taste of grass and green -- spring's flavors. I can imagine endless ways to devour them, such as a simple appetizer with homemade mayo to dip in, chopped in a salad, or served with polenta and a poached egg (eggs and asparagus always make a lovely marriage together). My best suggestion, though? Straight from the jar.BlueKaleRoad

Food52 Review: I am always happy when I see asparagus at the farmers market. Spring is here, and my favorite vegetable is fresh and crisp! Blue Kale Road's pickled asparagus is a departure for me, and I was pleasantly surprised at how delicious it is. I am a fan of pickled anything, and the asparagus retains its crunch, gently spiced with garlic and red pepper flakes and given an infusion of herbs. I used white balsamic vinegar for the brine and reduced the sugar by half because the vinegar was sweet. The quick refrigerator method is exactly what I was looking for: almost instant gratification. They are great straight up, but I layered them on an egg salad sandwich. Delicious!sdebrango

Makes 2 quarts

  • 3 1/2 cups white balsamic or white wine vinegar
  • 1 1/2 cups water
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sugar
  • 10 sprigs of fresh dill
  • 5 garlic cloves, halved
  • Crushed red chili flakes
  • 2 1/2 pounds (or 2 bunches) of asparagus, ends trimmed (save for making veggie stock)
  1. For the brine, combine the vinegar, water, salt, and sugar in a large saucepan. Bring to a boil and stir until the salt and sugar dissolve. Let boil for 2 minutes. Remove from the heat.
  2. Divide the dill, garlic, a few shakes of red pepper flakes, and asparagus spears between 2 sterilized, quart-sized jars.
  3. Carefully fill the jars with the brine to within 1/2 inch of the top of the rim, covering the asparagus completely. Discard any leftover brine. Place lids on the jars and refrigerate for at least 24 hours before serving. Pickles will keep in the refrigerator for up to 1 month.
Jump to Comments (45)

Comments (45) Questions (0)

Default-small
Default-small
Default-small

5 months ago Judith A West

I use 2 teaspoons of dill seed per quart in my recipe...
enjoy...

Default-small

5 months ago Bleileb

Could you use dill seed instead? How much would equal a sprig of dill?

Fb

5 months ago BlueKaleRoad

I would use 1-2 teaspoons per quart, depending upon how "dilly" a flavor you like. Hope you enjoy the asparagus!

Default-small

6 months ago Judith A West

I do a Pickled Asparagus that includes Pickling Spice sans clove buds in a 3qt water/2qt vinegar/10T salt/1 T Pickling Spice brine... and quick blanch (1 minute) the spears, ice chill, pack in warm jars w/2 cloves garlic & 2 t dill seed, pour hot brine over, put on hot lids and rings, invert on towel and they will seal themselves.. never had a problem... My recipe calls for it to set two weeks before enjoying... 10 pounds asparagus makes 6 quarts... Guys, especially, Love It...

Fb

6 months ago BlueKaleRoad

Your asparagus sounds delicious, Judith!

Default-small

6 months ago ROBIN

ARE THE ASPARAGUS RAW?

Fb

6 months ago BlueKaleRoad

Hi Robin, yes - the asparagus is raw. The hot brine cooks/softens it just enough.

Img_20131216_195022

7 months ago JenHngo

Hi, does regular vinegar work? :-/

Fb

6 months ago BlueKaleRoad

Hi, I've made similar pickled veggies with regular white vinegar, so I imagine it would work well here, too.

Default-small

9 months ago Scott

I served these with a frittata and fried eggs for a brunch, and my guests were impressed! I could eat a whole jar in one sitting.

Fb

9 months ago BlueKaleRoad

Hi Scott, I'm delighted you made the asparagus and enjoyed it! Serving it with eggs for brunch sounds lovely. Thanks for letting me know! :)

Default-small

about 1 year ago Dartan

after you are done pickling asparagus,how long should you wait before eating them?

Fb

about 1 year ago BlueKaleRoad

Hi Dartan, the asparagus needs 24 hours to pickle in the fridge and then you can start eating. I hope you enjoy it!

Default-small

over 1 year ago cini63

Made three jars and are delicious! Should I be concerned that garlic cloves have turned light blue in one of jars?

Fb

over 1 year ago BlueKaleRoad

Hi, I'm delighted you made the asparagus! I've read that garlic can sometimes have a chemical reaction and turn blue when cooking or pickling with it. There seems to be a number of reasons why this could happen (young garlic, presence of acid, sulfur compounds in the garlic) but all sources say the garlic is safe to eat and there is no need for concern. I'm happy you're enjoying the asparagus! I need to make another batch while it's still in season.

Default-small

over 1 year ago JustOneBite

Do you think this would work with Rice Vinegar? It looks delicious!!

Fb

over 1 year ago BlueKaleRoad

Hi, I think rice vinegar would be a terrific option! Please let me know how it turns out. Great idea - I may try the same next time.

Default-small

over 1 year ago JustOneBite

I'll have to try it next time! I went out and got white pickling vinegar. Not sure how that will work either, but I'll let you know! Thanks for the response.

Fb

over 1 year ago BlueKaleRoad

Keep me posted - I like learning about the different vinegar options. Happy pickling! :)

Default-small

over 1 year ago eefriedman

Here in Buffalo, NY we had two weeks of upper 70's and today its snowing !!?? I have an asparagus addiction apparently, and I can't wait to try this recipe, as i am a pickleaholic too...lol Happy Mom's Day everybody.

Fb

over 1 year ago BlueKaleRoad

I can relate to your asparagus addiction, eefriedman! I hope your warm weather returns and you can enjoy some more before the season ends. Happy pickling!

Jwl_001

over 1 year ago jwlucas

That looks delicious! Will definitely add it to my list. Congrats on being spotlighted!

Fb

over 1 year ago BlueKaleRoad

Thank you, jwlucas - the feature is definitely a happy surprise! I hope you enjoy the asparagus.

Default-small

over 1 year ago Awonderer

Sounds good. If I process in a canner, will it keep longer than a month? Maybe use cool brine to keep the crunch in the stalks...

Fb

over 1 year ago BlueKaleRoad

Hi, I haven't tried processing in a canner so I can't say for sure. If you do try, please let me know as I'd love to know your experience. I'm going to start canning this summer (it's been on my list way too long!) and I'm excited!

Profilepic

over 1 year ago Rivka

Lovely recipe, Hannah! Pickled asparagus are one of my faves.

Fb

over 1 year ago BlueKaleRoad

Thank you, Rivka! Asparagus does take well to pickling. I have to make another batch while we still have it at the market as we need some more for Bloody Marys! Have a wonderful weekend!

Me

over 1 year ago TheWimpyVegetarian

Many congrats Hannah on the CP!!!

Fb

over 1 year ago BlueKaleRoad

Thank you, Susan! I'm thrilled. Love all the vinegar recipes and I can't wait to try some new ones this weekend!

Cimg0737

over 1 year ago cookinginvictoria

Congrats, Hannah!! So glad to see that your pickled asparagus were selected as a CP. Love the James Ransom photo too. These asaparagus look delicious. Now that we are finally getting local asparagus in Victoria, I look forward to trying your recipe. Hope that you and your family are having a wonderful spring!

Fb

over 1 year ago BlueKaleRoad

Thank you, Paula! I love the photo, too - great colors. I hope you enjoy the asparagus! I have to make more before the season slips away. We are all doing great and loving the sunshine. I hope life in Victoria is going well! Happy Mother's Day to you!

Img_0001

over 1 year ago Kukla

Congratulations BKR on the CP!I love almost any pikled vegetables.

Fb

over 1 year ago BlueKaleRoad

Thank you, Kukla! I'm a big fan of pickled veggies, too, and can't wait to make your Shalotta.

Img_7818

over 1 year ago EmilyC

I'm saving this to make when visiting my parents in a few weeks. My mom grows asparagus and it should be at its peak while we're there!

Fb

over 1 year ago BlueKaleRoad

Oh, I'm envious of homegrown asparagus! Every spring I wish I'd planted some (especially since I know it takes a couple of seasons before you can start picking it). I need to get on this! I hope you enjoy your visit and the asparagus.

Photo_(14)

over 1 year ago foxeslovelemons

Do you think this would be OK to make with dried dill? If so, how much do you think I would use? It just seems like whenever I buy fresh dill, I use it for one thing, then put it in the fridge and forget about it :(

Fb

over 1 year ago BlueKaleRoad

Hi! I haven't tried dried dill but I do think it would work well. Since it's more concentrated in flavor, I would start with 1/2 teaspoon in each jar. If you really love dill, then perhaps 1 teaspoon. I hope you enjoy the asparagus - please let me know how it turns out! :)

Me

over 1 year ago TheWimpyVegetarian

What a wonderful idea, Hannah! I love this. I think I'll make these this week. They would make such a nice hostess gift too!

Fb

over 1 year ago BlueKaleRoad

Thank you, Susan! I hope you enjoy the asparagus - such a good treat to keep on hand. And you're right, it would make a terrific hostess gift!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

Timing is everything in this life, Hannah! Just yesterday I was thinking pickled asparagus thoughts. Well, actually I was thinking bloody Mary thoughts, but that led me to visions of pickled asparagus. Very nice. I especially love the chile peppers.

Fb

over 1 year ago BlueKaleRoad

Hi Cynthia! I like what's on your mind - a bloody Mary is a marvelous thought for pickled asparagus. I hope you're enjoying spring and that all is going well with you! :)

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

In fact, yesterday it snowed, and this morning when I let the dogs out early, the temp was 20 degrees! I hope SOMEONE is enjoying spring!

Fb

over 1 year ago BlueKaleRoad

Oh my, I won't complain about our rain/hail/wind that we just had over the weekend anymore! 20 degrees? I do hope spring for you arrives soon. Stay warm and cozy!

Dscn2212

over 1 year ago boulangere

Cynthia is a trusted source on Bread/Baking.

It's a perfect day to be in the kitchen!

Fb

over 1 year ago BlueKaleRoad

I know you'll be baking something delicious - enjoy!