This is an unexpected way to prepare asparagus! It preserves a spring or summer harvest for a relish tray, cheese board or cocktail garnish during the cold weather months. Like pickled onions, pickled asparagus is an acquired taste, but it’s a retro recipe that deserves a comeback—particularly if served up in a Bloody Mary.
If you’re new to pickling and preserving, start with our guide to canning.
How to Make Pickled Asparagus
This recipe for pickled asparagus is from Taste of Home Field Editor Marie Hattrup. It makes eight quarts—plenty for sharing! Here’s what you need:
- 9 quarts water, divided
- 16 pounds fresh asparagus, trimmed
- 2 quarts white vinegar
- 1 cup canning salt
- 1 tablespoon mixed pickling spices
- 1 garlic clove, minced
Editor’s tip: You can purchase pickling spices (a mix of ingredients such as clove, allspice, pepper, dill seeds and more) or flex your DIY muscle with this easy recipe.
Tools You’ll Need
Step 1: Blanch the Asparagus
In a stockpot, bring six quarts of water to a boil. Then, cook asparagus in batches, uncovered, for two and a half minutes. The spears should be bright green, with plenty of snap. Remove and rinse in ice cold water.
Step 2: Make the Brine
In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within a half-inch inch of the top.
Editor’s tip: You can play with the flavors in this recipe. Add more garlic or additional spices. A few spicy peppers will give the asparagus a kick!
Step 3: Ladle and Process
Carefully, ladle the pickling mixture into hot quart jars, leaving a half-inch of headspace. Use a knife or bubble remover to remove air bubbles, then wipe rims and adjust lids. (If your can doesn’t have a tight, secure fit, the lid will start to lift off the jar, make a mess and wreak havoc on your recipe.) Process for 20 minutes in a boiling-water canner.
Editor’s tip: For processing times at altitude, consult this recipe.
To remove the quart jars from hot water, use a jar lifter. This industrial set of tongs is designed to grip your jars and safely lift them up. (It’s one of our essential tools for canning for good reason.)
Store the jars in the pantry and wait a week until cracking one open.
Questions About Pickled Asparagus Answered
Pickled asparagus isn’t the most common pickle, so we understand if you’ve got a few questions. We’ve got the answers!
Is Pickled Asparagus Good for You?
Yes—in moderation. The pickling process will destroy all of the vitamin B6 in asparagus, but this vegetable does retain some of its nutritional value.
How Long Do You Have to Wait Before Eating Pickled Asparagus?
For pickled foods, patience is a virtue. You should wait three days before cracking open a can. In fact, some home chefs think you should wait a full week before sampling. (But we’ll be the first ones to admit that requires a lot of willpower.)
Why Did My Pickled Asparagus Wrinkle?
You may pull out a jar of pickled asparagus only to see that the pieces have shriveled up. What gives? Is your asparagus OK? Don’t worry—it’s not as bad as it looks. The acidic brine can pull out the liquid inside your asparagus, making it appear shriveled. Fortunately, many experts believe your asparagus will go back to its plump state in time.
If you want to keep shriveled appearances to a minimum, we recommend blanching your asparagus (like we do in this recipe), which will help preserve its color, texture and flavor.
Is wrinkled asparagus safe to eat? Yes. As long as they were prepared and processed correctly, home chefs will give you the green light.
How Do You Eat Pickled Asparagus?
The beauty of pickled asparagus is that it pairs well with anything—and we mean anything. Whether you eat them on their own, along with a sandwich or as part of an appetizer spread, pickled asparagus are the perfect supper club snack.
Favorite Bread & Butter Pickles
I made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Refrigerator Garden Pickles
Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Sweet 'n' Tangy Freezer Pickles
Now you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Christmas Pickles
A dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
Pickled Peaches
Fresh peach quarters soaked in vinegar, sugar and warm spices is a classic Southern treat. Serve with ice cream, pound cake, roasted meat and veggies or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
Pickled Sweet Peppers
I love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Spiced Pickled Beets
With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Pickled Green Beans
This recipe produces zippy little pickles, preserving my green beans for months to come...if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Pickled Mushrooms for a Crowd
Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota
Pickled Sweet Onions
These slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Fire-and-Ice Pickles
These sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Watermelon Rind Pickles
"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
Chicago-Style Hot Giardiniera
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
Sweet & Spicy Pickled Red Seedless Grapes
Most people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar, and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on an antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Pickled Brussels Sprouts
This year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Grandma's Dill Pickles
This treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Candied Jalapenos & Garlic
If you love spicy food like we do, then these tasty candied jalapenos and garlic bits are for you! You can save the syrup to baste roasted chicken or grilled salmon, or mix it into salad dressings. Jars of this dynamite condiment make a great gift. —Rita Ladany, Edison, New Jersey
Sweet and Sour Zucchini Pickles
To use up all those green beauties in your garden, make these unexpected zucchini pickles. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Refrigerator Jalapeno Dill Pickles
I’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Belarus Pickled Carrots
My mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA
Pickled Green Tomato Relish
When I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Spicy Pickled Garlic
Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, WisconsinThe post How to Make Pickled Asparagus appeared first on Taste of Home.
Kelsey Mulvey