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5 from 2 votes

Pickled Asparagus

Perfect for snacking and adding to your antipasto or cheese platters!
Prep Time15 mins
Total Time15 mins
Servings: 20 servings
Calories: 28kcal
Author: Kimberly Killebrew,


  • 3 pounds fresh asparagus medium to thick, ends trimmed and discarded
  • Some sprigs of fresh dill weed
  • For the Brine:
  • 2 1/2 cups white vinegar 5% acidity
  • 2 1/2 cups water
  • 1/4 cup pickling salt
  • 1 tablespoon dill seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons mustard seeds
  • 1 teaspoon allspice berries
  • 2 tablespoons cane sugar (see sugar-free alternative but don't use if canning)
  • 4 cloves garlic minced


  • Cut the asparagus to fit the length of whatever jars you're using, leaving 1/4 inch headspace from the top of the jar. Pack the asparagus into the jars as tightly as you can. Tuck some fresh dill weed in between the asparagus.
  • To make the brine, place all the brine ingredients in a medium saucepan and bring to a boil. Boil for 3 minutes.
  • Pour the hot brine into sterilized jars, making sure to get some of the seeds and garlic in each jar, and leaving 1/4 inch headspace from the tops of the jars. Screw the lids on. Once the jars have cooled, refrigerate them for at least a week before eating. Will keep in the fridge for at least a month.
  • NOTE: If you really want to can these for long-term storage, immediately after pouring in the hot liquid and sealing the jars, process the jars in a water bath canner for 10 minutes. Remove the jars and let them sit undisturbed for 24 hours before moving them. Will keep for up to a year. Note that canning the asparagus will make them less crispy. Choose thicker asparagus.
Calories: 28kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 4mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 515IU | Vitamin C: 4.2mg | Calcium: 29mg | Iron: 1.6mg