Pickled Asparagus is a special springtime treat that’s great for snacking. Include these tangy spears on your appetizer trays and cheese boards. They’re also pretty awesome in a Bloody Mary! This is an easy recipe using a traditional canning method, which gives you jars of asparagus that can be stored longer in the pantry.
Pickled Asparagus is an addictive treat I long for every spring when asparagus is extra sweet and tender, abundant, AND inexpensive. These homemade asparagus pickles have just the right balance of sweet and tangy, with lots of garlicky dill goodness and zingy red pepper flakes heat. I can’t resist snacking on them straight out of the jar!
HOW PICKLED ASPARAGUS BECAME MY SPRING TRADITION
Back in my late 20’s I was on a Friday night bowling team with a handful of girlfriends. The bowling alley had a reputation for fantastic Bloody Marys, and convinced me that this tomato-based cocktail can actually be really good when done right. And then a teammate’s husband, Jim, introduced us to his own delicious Bloody Mary, with spears of his homemade pickled asparagus. This pickling recipe was Jim’s specialty, and it’s the best I’ve come across. Ever since, these glorious pickled spears have been my springtime tradition, too!
WHAT YOU CAN EXPECT:
- Tender-crisp spears. Quick blanching helps the asparagus stay snappy instead of mushy.
- Balanced brine. It’s sweet and tangy, and, of course, perfectly salty.
- Big pickle flavor. Garlic, dill seed, and red pepper flakes infuse every spear with craveable flavor.
- Great for gifting. Because this pickled asparagus is canned (as opposed to my Quick Pickled Asparagus that gets stored in the refrigerator), it has a long shelf life. What an awesome hostess gift!
“I’ve been using your recipe for ages and will continue to because it is the best one I have discovered.”
Sharon A
WHAT YOU’LL NEED
Here’s a quick look at what goes into this pickled asparagus recipe. Scroll down to the printable recipe card for exact measurements.
Equipment:
- Canning pot or stock pot – Deep enough for water to cover the jars by at least 1 inch.
- Stock pot – For blanching the asparagus and preparing the brine.
- Canning jars – Wide-mouth, straight-sided quart jars work best.
- Canning lids – The lids should be brand-new.
- Jar lifter – This makes handling the hot jars safer.
Ingredients:
- Asparagus – I prefer medium to thick spears for pickling. But you can use thin spears if you like. See my post All About Asparagus for tips on how to choose asparagus at the store or farmers market.
- Red pepper flakes – This adds irresistible zing. You can adjust the amount to your taste preferences.
- Dill seed – For that classic pickle flavor.
- Garlic – These infuse the pickled asparagus with garlicky goodness. When your asparagus is gone from the jar, go ahead and eat the garlic too!
- White vinegar and water – The base for the acidic brine. White vinegar offers a very clean flavor.
- Sugar – To balance the vinegar and salt.
- Kosher salt – To season and preserve the asparagus.
How to Make Pickled Asparagus
Here’s a step-by-step look at how this classic canning recipe comes together.
- Prepare the jars and canning pot. Wash the jars, lids, and rings. Place the jars in a canning pot, cover with water, and bring to a boil. Keep the jars hot while you prepare the asparagus and brine. Warm the lids in a small pan of simmering water.
- Trim the asparagus. Trim the asparagus so the spears fit about ½-inch below the tops of the jars.
Don’t throw the trimmings! When trimming the asparagus, you’ll end up with a pile of asparagus “scraps”. Don’t throw them away. I saute or roast them, oftentimes with some onion, plus a drizzle of olive oil and a little salt and pepper, and enjoy them as a vegetable side dish.
- Blanch the asparagus, then drain. Bring a large pot of water to a boil, add the asparagus, and return to a boil briefly. Immediately drain and rinse under very cold water to stop the cooking.
- Make the pickling brine. In the same stock pot, combine the vinegar, water, sugar, and salt. Bring to a gentle boil, whisking until the sugar and salt dissolve.
- Add the spices and garlic to the jars. Remove the hot jars from the canning pot and place them on a towel-lined counter. Add crushed red pepper flakes, dill seed, and sliced garlic to each jar.
- Pack the jars. Divide the asparagus among the jars, arranging the tips upward and packing tightly.
- Add the brine. Ladle the hot brine into the jars, leaving ½-inch headspace. Gently tap the jars to release air bubbles and add more brine if needed. Wipe the rims clean, then add lids.
- Process the jars. Return the jars to the simmering canning pot, making sure the water covers them by at least 1 inch. Bring to a rolling boil and process for 10 minutes.
- Cool and rest, then check seals. Transfer the jars to a counter and let them sit undisturbed for 12 to 24 hours.
- Check the seals. If using 2-piece canning lids, with a metal ring and metal lid, press the center of each lid to ensure it has sealed properly. If the lid is dimpled and can be pushed down, it hasn’t sealed properly. Then double-check the lid seals by unscrewing each ring and trying to lift them up with your fingers. Your fingers should not be able to easily move lids that are properly sealed. If using jars with glass lids, rubber rings, and metal clamps, do the lid-lifting test described in line #16 under Canning Safety. If any jar did not seal, just refrigerate it and enjoy within 1 month (it’s absolutely fine to eat).
BRENDA’S TIPS FOR THE BEST PICKLED ASPARAGUS
- Use medium to thicker asparagus spears. Thin spears will give you limp pickles, without a toothsome bite.
- Don’t skip the blanching step. It helps preserve a tender texture and a more vibrant color of the asparagus.
- Keep the jars hot. This helps prevent temperature shock when adding the hot brine.
- Pack the asparagus tightly. The spears will shrink slightly as they pickle.
RECIPE VARIATIONS
- Add mustard, coriander, or cumin seeds to change the flavor of your asparagus pickles.
- Use fresh dill sprigs instead of dill seed.
- Add sliced jalapeños for a different kind of heat.
- Replace half the asparagus with thin spears of blanched carrots for a fun spring mix.
HOW TO STORE
- Pantry: Properly sealed jars can be stored in a cool, dark place for up to 1 year.
- Refrigerator: Once opened, refrigerate and enjoy within 1 month.
More Pickle Recipes
Pickled Asparagus
Yield: 4 1-quart jars
A special springtime treat that’s great for snacking. Include these delicious spears on your appetizer trays and cheese boards. They’re also pretty awesome in a Bloody Mary!
Print
Equipment
- very large/tall canning pot or stock pot, that allows water to cover tops of jars by 1"
- large stock pot
- 4 wide-mouth, straight-sided 1-quart jars
- 4 two-piece canning lids with metal rings and brand-new metal lids (or glass lids, rubber seals, and metal clamps)
- jar lifter
Ingredients
- 6-7 pounds asparagus, washed (I prefer spears that are medium to thick in diameter)
- 8 teaspoons crushed red pepper flakes, more or less to taste
- 8 teaspoons dried dill seed
- 8 large garlic gloves, peeled, each clove cut into 3 slices
- 5 cups white vinegar
- 5 cups water
- 1¼ cups granulated sugar
- 7 tablespoons Morton kosher salt
Instructions
- Prepare jars and canning pot: Wash the jars, rims, and lids with hot, soapy water; rinse well. (If using jars with glass lids, rubber seals, and metal clamps (such as Weck brand, see the canning safety tab under Weck's Canning Notes.) Set jars in canning pot and add hot water to cover the jars with one inch of water. Bring water to a boil over high heat; this can take some time, so get this started right away. Covering the pot with a lid will speed up the process. Place jar lids in a small pan with enough water to cover them; bring to a low simmer and keep hot until you fill the jars with asparagus. Proceed with next steps while waiting for canning pot to come to a boil; once boiling, reduce to a simmer.
- Blanch asparagus: Meanwhile, fill a large stock pot about half-full with hot water; bring to boiling. As canning pot and stock pot are heating to a boil, trim the asparagus. Place one spear in a jar and cut it to ½″ below the jar top — keep the tip intact, trimming from the opposite end. Then use that spear as a measure for cutting the remainder of the asparagus. (See Notes for what to do with asparagus trimmings.) Once stock pot is boiling, add asparagus. Bring water back to a boil and then immediately drain the water and transfer asparagus to a colander and rinse with very cold water to cool down quickly. Let drain.
- Prepare pickling brine: In same stock pot, over medium/medium-high heat, combine vinegar, water, sugar, and salt. Bring to a slow boil. Whisk briskly until sugar and salt dissolve. Turn heat to low and let sit.
- Prepare spices: Using a jar lifter, carefully remove jars from canning pot. Pour hot water from each jar back into the pot (leave canning pot on stovetop and keep water simmering), then place jars upright on a towel on the counter. To each jar, quickly (to keep jars hot) add two teaspoons crushed red pepper flakes, two teaspoons dill seed, and two sliced garlic cloves.
- Fill jars: Divide blanched asparagus between the jars, with tips upward. It helps to alter the position of the jar from upright to on its side, back and forth, to tightly pack the asparagus. Ladle hot pickling brine into each jar, leaving ½" headspace. Tap jars gently on the towel-lined counter to release any air bubbles. Re-check headspace and add more brine if needed. Use a damp paper towel or cloth to wipe the rims of the jars clean. Add a lid, then twist a ring onto each jar, so it's just finger-tight.
- Process jars: Using jar lifter, return filled jars to the canning pot of simmering water, making sure the water covers the jars by at least 1". Do not crowd jars; there should be some space in between. Bring to a rolling boil over high heat. Set timer for 10 minutes, then decrease heat so water is at a soft boil.
- Rest: Set a towel on the counter where jars can rest undisturbed. When 10-minute timer goes off, turn off heat and use jar lifter tool to remove jars and set them gently on towel to cool. Do not disturb for 12-24 hours.
- Check seals: After 12-24 hours, check the lid seals. If using 2-piece canning lids, with a metal ring and metal lid, press down on the center of each lid. If the lid is dimpled and can be pushed down, it hasn't sealed properly. Then double-check the lid seals by unscrewing each ring and trying to lift them up with your fingers. Your fingers should not be able to easily move lids that are properly sealed. If using jars with rubber rings, lids, and clamps, do the lid-lifting test described under line #16 under Canning Safety.
- Store: If a jar does not seal properly, just store it in the refrigerator and enjoy within 1 month for best experience. Label all sealed jars with canning date and store in a pantry or cool, dark place for up to 1 year. Once you've opened a jar of canned pickled asparagus, store the jar in the refrigerator.
Notes
Recipe comes from conversations with my mom about canning, an adapted dilled asparagus recipe from friend Jim Kolbe, and guidance from the book Canning For a New Generation by Liana Krissoff.
Nutrition Information:
Serving: 1 Calories: 41kcal Carbohydrates: 9g Sodium: 1529mg Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
This post was originally published in 2017, then updated in 2026.
Best pickled asparagus I’ve ever tried!
Now that’s an AWESOME comment for me to receive! Thank you so much, Marilu!
I’ve been using your recipe for ages and will continue to because it is the best one I have discovered.
So glad you liked this recipe, Sharon! Thanks for coming back to leave a comment and rating! Enjoy!!
Question for you? For the garlic peppers and dill what are the measurements in each jar?
Just tried your bloody Mary asparagus
recipe and loved it. I tried other recipes before and couldn’t understand why people liked them. After my first Batch made a second one three days later only did 1 cup of sugar but that’s the only change I would make. loved it.
Can I use the same recipe for dilly beans? would they be equally great?
How long do this last being stored? We have made them before with your recipe, but they never last that long. Now we made a huge batch and I don’t want to give away the old ones not knowing if they are still good.
Hi Tracey. I’m not sure what’s officially recommended, but I always try to eat them within a year of being canned.
Wish you wouldnt leave abreaveations for mesurment, what is T is it a teaspoon or tablespoon? Big difference
T = tablespoon
T = tablespoon
t = teaspoon
Common usage in recipes.
I tried your recipe a few years ago and it was a HUGE hit! It is my go to pickling recipe for everything :) I recently tasted pickled brussel sprouts and I can not wait to use them in this pickle juice. Honestly, this is my family and friends favorite treat and every time I say I am canning I always get asked if I am making more of my pickles asperagus. Thank you for sharing with us!!!
The presentation with the bloody mary was gorgeous! I cant wait to try this myself at home, it really seems like a great recipe. I’ve yet to try pickled asparagus myself, but I like most all other pickled vegetables so I think asparagus is going to be next in line to try.
I’ve been doing a ton of asparagus eating lately! So, these are definitely happening soon!