Quick-pickled asparagus is one of my favourite ways to preserve the fresh, crisp flavour of a spring harvest. If you’re lucky enough to have an abundance of asparagus—either from your own garden or a market haul—this easy refrigerator pickle is a simple, satisfying way to make the most of it. These pickles are crunchy, tangy, and packed with flavour, making them perfect for snacking, adding to grazing boards, or tossing into salads and wraps.
Refrigerator Pickles are Great for Beginners
Refrigerator pickles are one of the easiest ways to experiment with preserving at home—no canning or complicated steps needed. This recipe uses a basic hot brine made with apple cider vinegar, water, a little sugar or honey, and salt. Mustard seeds add a subtle zing, while red onion (or shallot), dill, and optional chilli give the spears depth and a burst of visual appeal.
Preparing the asparagus is simple: just snap the ends at their natural breaking point and trim them to fit your jar. You can even add the leftover ends into the jar—they soak up the flavour just as well and help minimise waste.
Once packed into a sterilised jar and covered with the hot brine, the pickled asparagus just needs time to chill in the fridge. After 24 hours, the flavours will develop beautifully, and they’ll be ready to enjoy. These will keep for up to a month in the fridge, though they rarely last that long in my house!
Easy Refrigerator Pickled Asparagus Spears
Quick and easy way to extend your Asparagus harvest. Add other in-season veggies or herbs to the mix. Enjoy as a snack or added to wraps and sandwiches.
Ingredients
- 1 cup water
- 1 cup ACV
- 1 bunch asparagus
- 2 TBSP sugar (or honey)
- 1/2 TSP salt
- 2 tsp mustard seeds
- 2 sprigs dill or fennel frond
- 2 red chilli (optional for spice)
- 1/4 red onion sliced or 1 shallot
Instructions
- Clean and sterilize a Jar (approx 700gram).
- Rinse Asparagus and hold the bottom to snap the spear at the freshest part. Cut fresh spears to fit in the height of your jar.
- Stack spears the jar. The excess cuts can also be added. Push dill, onion and chilli in the jar and add mustard seeds.
- In a saucepan add water, vinegar, sugar (or honey), and salt. Bring to a simmer or until sugar is dissolved.
- Add the hot liquid to the jar. The liquid should completely cover the spears. Secure the lid and flip it upside down to help seal. Leave on the bench until cool (room temperature). Place in the refrigerator for at least 24/hours before eating. Eat within 1 month.
Final Tip
Try swapping out the dill for fennel fronds or tarragon for a twist, or add garlic cloves for extra bite. It’s a quick, easy way to enjoy asparagus long after the season is over.
Happy Gardening,
Holly 🌿
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