Here’s an unexpected way to prepare asparagus! Pickled asparagus preserves a spring harvest for a relish tray, cheese board or cocktail garnish during the cold weather months. Like pickled onions, pickled asparagus is an acquired taste, but it’s a retro recipe that deserves a comeback—particularly if served up in a Bloody Mary.
Pickled Asparagus Ingredients
- Water
- Fresh asparagus
- White vinegar
- Canning salt
- Mixed pickling spices
- Garlic clove
Directions
Step 1: Blanch the asparagus
In a stockpot, bring six quarts of water to a boil. Then, cook asparagus in batches, uncovered, for two and a half minutes. The spears should be bright green, with plenty of snap. Remove and rinse in ice cold water.
Step 2: Make the brine
In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within a half-inch inch of the top.
Editor’s Tip: You can play with the flavors in this recipe. Add more garlic or additional spices. A few spicy peppers will give the asparagus a kick!
Step 3: Ladle and process
Carefully, ladle the pickling mixture into hot quart jars, leaving a half-inch of headspace. Use a knife or bubble remover to remove air bubbles, then wipe rims and adjust lids. (If your can doesn’t have a tight, secure fit, the lid will start to lift off the jar and make a mess.) Process for 20 minutes in a boiling-water canner.
To remove the quart jars from hot water, use a jar lifter. This industrial set of tongs is designed to grip your jars and safely lift them up. Store the jars in the pantry and wait a week until cracking one open.
Pickled Asparagus Tips
Is pickled asparagus good for you?
Yes—in moderation. The pickling process will destroy all of the vitamin B6 in asparagus, but it will retain some of its nutritional value.
How long do you have to wait before eating pickled asparagus?
For pickled foods, patience is a virtue. You should wait three days before opening a can. In fact, some home chefs think you should wait a full week before sampling. (But we’ll be the first ones to admit that requires a lot of willpower.)
Why did my pickled asparagus wrinkle?
You may pull out a jar of pickled asparagus only to see that the pieces have shriveled up. What gives? Is your asparagus OK? Don’t worry—it’s not as bad as it looks. The acidic brine can pull out the liquid inside your asparagus, making it appear shriveled. Fortunately, many experts believe your asparagus will go back to its plump state in time.
If you want to keep shriveled appearances to a minimum, we recommend blanching the asparagus (like we do in this recipe), which helps preserve its color, texture and flavor.
Is wrinkled asparagus safe to eat?
Yes. As long as they were prepared and processed correctly, you’ve got the green light even if they’re wrinkled.
How do you eat pickled asparagus?
The beauty of pickled asparagus is that it pairs well with anything—and we mean anything. Whether you eat it on its own, with a sandwich or as part of an appetizer spread, pickled asparagus is the perfect supper club snack.
