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Pickled Asparagus

Course: Appetizer or Snack
Servings: 1 16-ounce jar
Author: Susan Pridmore


  • 1 lb asparagus 1 bunch
  • ½ cup white wine vinegar
  • ½ cup water
  • 1 tablespoon kosher salt
  • 2 garlic cloves thinly sliced
  • 1 shallot thinly sliced
  • 1 teaspoon whole peppercorns
  • 1 tablespoon coarsely chopped fresh dill
  • 1 teaspoon sugar
  • Pinch red pepper flakes


  • Wash and trim the asparagus to fit into a sterilized 16-ounce mason jar. To sterilize the jar, place in boiling water, along with the lid, for a few minutes. Arrange the asparagus in the jar pointing upwards.
  • Bring all of the remaining ingredients to a simmer in a small pot over medium heat. Pour over the asparagus, and screw the lid on. As they cool, the lids should seal. Let them marinate in the pickling juice overnight before serving. Once the jar is opened, refrigerate for up to one month.