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.
This is a treat I could feast on all summer long!
How sweet are they? I really want a good “pickle” taste. Don’t want much sweetness.
Hi Cindy – they do have a sweetness, but with a contrasting peppery bite.
Do these have to be blanched before canning? Would omitting that step and just canning raw keep them a bit more “crunchy”?
Hello Shanon – definitely blanch the asparagus. Just be careful to not let it cook too long.
Are these crunchy like pickles or squishy liked canned asparagus from the store?
Hi Kaitlyn – they aren’t crunchy, but I wouldn’t call them squishy. They have a nice medium texture.
living in NE South Dakota we have a small asparagus patch, anxious to try this recipe. Thanks
I have made this years ago and loved it, but as a variation try using Scarlet Runner Green Beans instead of the asparagus. Pickled Green Beans make a yummy salad table addition
How long do you have to wait before eating these??
Hello, Sara. I find it very hard to wait to open a jar, and dig into a jar after they sit overnight. The flavors do intensify the longer the jars sit, so it’s really all up to you.
looks delicious, I love asparagus!
Thanks, Diane. It is such a fun treat. I could eat it every single day.
This is brilliant – I never ever thought to pickle asparagus! I bet it is awesome.
Oh my gosh how creative!!! I’ve never heard of pickled asparagus! What’s it taste like? I can’t imagine it!
It tastes sour, puckery, tangy, a tiny bit sweet, with a real nice warmth from the hot pepper flakes. The asparagus seems to lose that pungent asparagus flavor going through the process. It’s fabulous, and impossible to eat just one spear!
Fried egg and your pickled asparagus for supper. Yum! Thanks!
Mmmmmmmmm!! :)
Hi – My mom and I love your blog! Can you verify that we should use 7 tablespoons of salt for this?
Yes, Tiffany, that measurement is correct. If you make this, please let me know what you think – thank you to both you and your mom for reading!!
Geesh I didn’t put my blogspot in correctly ; P. Thanks for the comment luv ; )
Oh my you had me at picked and peppered and then you sent me right over the edge with the asparagus! LUV IT! and then the Bloody Mary! LAwdy
Well this sure looks interesting! I’d never thought that asparagus could be pickled before!
The only thing I dislike about these is I will have to do some WORK if i want some! I am excited, intrigued, and my mouth is instantly watering at this recipe. My Nanny was a big canner, one of my favorite recipes being her chow chow {southern thing, I think} Anyway, I am seriously considering learning a new skill. Canning scares me a little, BUT these look incredible!!!
I enjoy asparagus and probably don’t eat it as much as I should. I love it grilled but I’ve never had it pickled. Thanks for the great post and all the great photos…you are so very organized!
P.S. I love in your *Source* notes that you wrote *conversations with mom about canning.*
Thanks, Paula. Truly, my mom’s guidance was the best advice I got!
I’d be in heaven if I had access to an asparagus field. This makes me want to go pickle some right now!
Can you just imagine the asparagus we could consume?! Heaven, indeed!
When I was a little girl, I remember my Mom canning. The big pot, the jars. What a fun idea to try this with my children this summer. We LOVE pickles and I never would’ve thought to do this to asparagus. Amazing. Definitely adding this to our list of Things TO Do This Summer! Thanks a bunch for linking to Recipes to Run On!
Thanks, Kim. You can also use whole skinny carrots or ones that are sliced, or green beans. I love the pickled flavor of this recipe and don’t think it’s really all that hot, but if your kids don’t like that kick, the pepper flakes could be completely eliminated and it would still taste awesome.
Beautiful pictures Brenda. Hope I get to taste this over the weekend!!
Thanks, Mom – and for all your help, too, in guiding me through the process I had forgotten about! You’ll definitely get to have some when you visit!