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. Source:, January 2020

Sarah Epperson


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; 0.2 g total fat; 301 mg sodium. 158 mg potassium; 5.1 g carbohydrates; 1.4 g fiber; 3 g sugar; 1.7 g protein; 708 IU vitamin a iu; 5 mg vitamin c; 104 mcg folate; 17 mg calcium; 1 mg iron; 10 mg magnesium; 2 g added sugar;

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