In this unique asparagus recipe, we swap out the cucumbers typically used for pickling and opt for asparagus spears instead, which remain tender-crisp even after soaking up the sweet-tangy pickling liquid. Serve these pickled asparagus spears as part of an appetizer spread, chop them up to use as a salad topper or munch on them as a zingy, refreshing snack.

Sarah Epperson
Source:, January 2020


Recipe Summary

10 mins
8 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Place asparagus spears tips-down in a 1-quart lidded jar. Add garlic, peppercorns, dill and crushed red pepper, if using.

  • Combine vinegar, water, sugar and salt in a small saucepan; bring to a boil over medium-high heat. Boil, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove from heat.

  • Carefully pour the vinegar mixture over the asparagus mixture in the jar; screw the lid on tightly. Immediately place in the refrigerator. Chill for at least 8 hours.


To make ahead: Refrigerate in a sealed jar for up to 2 weeks.

Nutrition Facts

24 calories; protein 1.7g 3% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.4g 6% DV; sugars 3g; fat 0.2g; saturated fatg; vitamin a iu 708IU 14% DV; vitamin c 5.5mg 9% DV; folate 104.5mcg 26% DV; calcium 16.8mg 2% DV; iron 0.6mg 4% DV; magnesium 9.9mg 4% DV; potassium 158.4mg 4% DV; sodium 300.6mg 12% DV; thiamin 0.1mg 11% DV; added sugar 2g.

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