Small Batch Pickled Asparagus

Filed in Canning and Preserving by on May 23, 2013 2 Comments

pickled asparagusIt’s fresh asparagus season – one of my favorite times of the year! We eat lots of asparagus every spring; in stir-fries, grilled with olive oil and balsamic vinegar, steamed with lemon-pepper, even on pizza. But I always like to put some up as pickles too.

I’ve been on a pickle kick lately (see here for our Pickled Cauliflower and here for Pickled Carrots). Pickled vegetables are a great way to jazz up your meals, especially in the late winter, early spring time when the grocery store vegetables are looking a little worse for the wear. Pickles have other benefits too. Eating pickles helps you lose weight – the sourness decreases your appetite – and many people swear that the vinegar helps to keep them healthy by boosting immunity. Pickled asparagus and other vegetables make an quick, easy, and unusual appetizer. Plus, your guests will think you are brilliant when they find the pickled asparagus is homemade. Just bask in the glow – they don’t have to know how easy it is!  (Of course, some days the pickling gods are just grouchy. Read about my less-than-perfect pickling experience here.)

This recipe is adapted from the Pickled Asparagus with Mustard Seed recipe found in Put ’em Up! by Sherri Brooks Vinton. I was fortunate to hear Ms. Brooks-Vinton speak last year at the Mother Earth News Fair. She was friendly and engaging with an obvious love of all things preserving.

This recipe makes 3 quarts of pickled asparagus.


  • 8 lbs. asparagus, washed and trimmed
  • 8 cups cider vinegar
  • 2 cups water
  • 1/2 cup pickling salt
  • 1/4 cup sugar
  • 3 garlic cloves
  • 2 Tbsp celery seed
  • 2 Tbsp mustard seed
  • 2 tsp peppercorns

Trim the asparagus to lengths about 1 inch shorter than the quart jars. Tip the clean jars on their side and pack with the asparagus. Note: I use tongs for this step. Add one peeled garlic clove to each jar.

In a medium saucepan (not aluminum) combine vinegar, water, salt, sugar, celery seed, mustard seed, and peppercorns. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat.

Using a ladle and funnel, fill the jars with the water/vinegar brine mix. Leave 1/2 inch of headspace.

Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process in boiling water canner for 20 minutes.

Let sit for 2-3 weeks before enjoying!


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About the Author ()

Renee Pottle, an freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

Comments (2)

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  1. Paty says:

    Will this method ensure I store the asparagus in the pantry until opened, I don’t want to poison anyone, including myself. But I love picled asparragus and green beans from a jar, but they are very expensive.
    Thank you

    • admin says:

      Paty, as long as you follow the directions the pickles are fine to store on the shelf. Make sure that the vinegar is at least 5% acid. Absolutely process in a water bath using the correct procedure (check out our tutorials if you aren’t familiar with this) and don’t add any extra ingredients. Always a good idea to wash the asparagus first too of course! Enjoy. I make pickled asparagus and/or green beans every year. You might like our pickled Brussels sprouts too.

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