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–+ servings
glass jars of fridge pickles on a wooden board.
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Quick Pickled Asparagus {No Canning}

Crispy and crunchy pickled asparagus is a tangy addition to cheese platters, snack trays, and more—and even better, they are super easy to make! This simple refrigerator pickling method requires no canning, so they're pretty much fail-proof.
Prep Time10 minutes
Cook Time10 minutes
Resting Time12 hours
Total Time12 hours 20 minutes
Course: Snack
Cuisine: American
Servings: 18
Author: Sarah Cook

Equipment

Ingredients

  • ice
  • 2 lbs asparagus, trimmed
  • 1/3 cup onion {diced or sliced}
  • 1/2 tsp black peppercorns {divided}
  • 1/2 tsp red pepper flakes {optional}
  • 1/4 cup sliced red bell pepper {optional}
  • 4-8 sprigs fresh dill

Brine

  • 1 cup apple cider vinegar
  • 1 cup white vinegar
  • 1 1/2 cup water
  • 4 cloves garlic {roughly chopped}
  • 3 tbsp kosher salt
  • 1/4 cup sugar

Instructions

  • Rinse asparagus, cutting woody ends. Cut into smaller pieces or cut to fit the jar. Whole pieces should be 3/4-inch shorter than the top of the jar.
    2 lbs asparagus, trimmed
  • Place asparagus in a casserole dish and cover with ice water. Allow it to sit for 30 minutes. Then drain.
    ice
  • In a saucepan, bring vinegar(s), water, salt, sugar, and garlic to a boil. Once it has boiled and the sugar has dissolved, reduce the brine to a simmer and keep the brine hot on the stove.
    1 cup apple cider vinegar, 1 cup white vinegar, 1 1/2 cup water, 3 tbsp kosher salt, 1/4 cup sugar, 4 cloves garlic
  • In clean jars, evenly divide the onion, peppercorns, red pepper flakes, bell pepper slices, and dill sprigs.
    1/3 cup onion, 1/2 tsp black peppercorns, 1/2 tsp red pepper flakes, 1/4 cup sliced red bell pepper, 4-8 sprigs fresh dill
  • Add the asparagus to the jars, tapping the bottom of the jars gently on the counter to allow everything to settle. Add more asparagus until everything is tightly packed in there.
  • Pour the warm brine over the asparagus, put a lid on the jars, and keep them on the counter for 12 hours.
  • Transfer jars to the fridge. Will keep for 3-4 weeks.

Notes

  1. Makes 1 quart.
  2. Optional seasonings - bay leaf, coriander, or mustard seeds.
  3. Will keep in the fridge for 3-4 weeks.

Nutrition

Serving: 5stalks | Calories: 29kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.004g | Sodium: 150mg | Potassium: 126mg | Fiber: 1g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 6mg | Calcium: 18mg | Iron: 1mg