Pickled Asparagus

Make these refrigerator pickles by dividing fresh asparagus spears, garlic, and spices into 3 canning jars. Make a pickling brine with water, vinegar, and pickling salt and pour it into the jars. Refrigerate for a week before eating.

Makes: 3Hands-on: 30 minutesTotal: 7 days 30 minutesDifficulty: Easy

Makes: 3


  • 3 1⁄2 lbs. asparagus, cut into 6-inch pieces
  • 3 cloves garlic, peeled
  • 3 bay leaves
  • 1 1⁄2 tsp. black peppercorns
  • 1 tsp. crushed red pepper
  • 1 1⁄2 tsp. dill seeds
  • 2 cups water
  • 2 cups white vinegar
  • 1⁄4 cup pickling salt


  • Evenly divide the asparagus, garlic, shallot, bay leaves, peppercorns, crushed red pepper, dill seeds, dill, and mustard seeds into 3 sterilized wide-mouth pint jars.
  • In a saucepan, bring the water, vinegar, and salt to a boil, stirring to dissolve the salt. Ladle over the asparagus. Cool to room temperature, cover with lid, and refrigerate.
  • Wait 1 week before eating. Store in the refrigerator.