Refrigerator Pickled Asparagus

pickled asparagus appetizer

5 from 1 review

Tangy, garlicky and with a delectable crunch, these refrigerator pickled asparagus also have a little bit of heat and complexity with the addition of red chili pepper flakes.


Units Scale
  • About 2 lbs asparagus spears trimmed (the freshest possible)
  • 6 teaspoons minced garlic
  • 3 teaspoons dill seed
  • 3/4 teaspoons red chili pepper flakes
  • 1 1/2 teaspoons mustard seed
  • fresh dill sprigs (optional)


  • 2 cups water
  • 2 cups distilled vinegar
  • 1/4 cup pickling salt
  • 1/4 cup granulated sugar



  1. Wash and trim the asparagus spears – making sure they fit in your jars. I LOVE these Weck ¼ L jars and use them for this recipe. You will need 3 of these jars.
  2. Equally add the spices into each jar. I use 3 of the Weck jars for this recipe so I divide the pickling ingredients by 3 to make sure each jars gets the same amount of spices. So, if you are using 3 jars, each jar would get 2 teaspoons minced garlic, 1 teaspoon dill seed, ¼ teaspoon red chili pepper flakes, ½ teaspoon mustard seed and 1 fresh dill sprig (optional). If you’re using more or less jars, divide the spices in the ingredient list above by the number of jars you have so each jar contains the same amount of pickling spices.
  3. Add trimmed asparagus spears and dill sprigs to jars.
  4. In a saucepan over medium heat, combine water, distilled vinegar, pickling salt and granulated sugar. Bring to a boil.
  5. Reduce to a simmer, and stir until sugar and salt have dissolved. Remove from heat.
  6. Pour hot brine into jars.
  7. Close the jar with an airtight lid, and place in the refrigerator for at least 3 hours to cool, use within 2 weeks.

Keywords: Refrigerator Pickled Asparagus, Canning

Recipe Card powered byTasty Recipes