Asparagus Pickles

Crunchy, vinegary and a little spicy, this pickled asparagus would make a terrific accompaniment to sandwiches as well as grilled and roasted meats.

  • Total Time:
  • Servings: two 24-ounce jars
  • Time(Other): plus overnight pickling

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  • 2 pounds asparagus, trimmed
  • 6 dill sprigs
  • 1 quart distilled white vinegar
  • 1/4 cup kosher salt
  • 2 tablespoons sugar
  • 12 dried red chile peppers, such as chiles de arbol
  • 12 garlic cloves, crushed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons mustard seeds

How to make this recipe

  1. Place the asparagus and dill in two 24-ounce containers or jars. In a large saucepan, combine the vinegar with 1 quart of water and the remaining ingredients. Bring to a boil and simmer for 10 minutes, stirring to dissolve the salt and sugar. Let stand at room temperature until the brine is lukewarm. Pour over the asparagus, cover and refrigerate overnight for fresh pickles or 3 days for stronger pickles.

Contributed By Photo © Johnny Miller Published April 2013

474475 recipes/asparagus-pickles 2013-12-06T23:09:37+00:00 Kay Chun spring|summer|pickling|sauces-and-condiments|side-dishes|basic-easy|gluten-free|healthy|make-ahead|vegetarian april-2013 recipes,asparagus-pickles 474475

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