Week 14: Pickled Asparagus

Yet another item that would be great added to a Bloody Mary, this pickled asparagus recipe is quick, easy and versatile. Similar to other pickle recipes that use more sturdy vegetables – brussels sprouts and carrots, for example – the only extra step here is a quick blanch for better veggie texture.

You could definitely try other flavors with this pickle recipe – red pepper flakes, mustard seeds (like this one), fresh herbs…whatever your heart desires. I went with oregano for something new and different – my fridge is overloaded with dill pickled items right now and it was time to change things up.

Final tip: Best to use quart jars for this, particularly the wide-mouth kind for better access and to maximize the asparagus spear length.

Pickled Asparagus Recipe

Makes 2 quarts



  • 2 1/2 cups water
  • 2 1/2 cups white vinegar
  • 1/4 cup kosher salt
  • 2 tsp dried oregano (1 per quart)
  • 2 tsp black peppercorns  (1 per quart)
  • 4 cloves garlic
  • 3 lbs asparagus (also usually equals 3 bunches)
  • More water, ice for blanching


  • Bring the water, vinegar and salt to a boil until salt is fully dissolved. Set aside to cool.


  • Trim asparagus to fit jars. There will probably be some good asparagus left in the trimmings…keep for later use, either to add to fill jars, or for cooking cook.
There’s still good stuff in those snipped tips!
  • Bring extra water to a boil; add asparagus for 1 minute. Transfer to ice bath to stop cooking process.


  • Add spices of choice and halved garlic cloves to the jars (2 whole cloves per quart).


  • Stuff asparagus spears into jars – really cram them in there!


  • Pour brine over jars and give them a shake to distribute spices. Best served cold and good within a day or so!


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