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 delicious way to make the most of it (especially for us pickle lovers!). These pickles are crunchy and packed with flavour, making them perfect for snacking, adding to grazing boards, or adding 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 colour.

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 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.

Print Recipe Pin Recipe

Prep Time 10

Additional Time 1

Total Time 1 10

Ingredients Method Notes

Ingredients

1 cup water Filtered
1 cup ACV Apple Cider Vinegar
1 bunch Asparagus 5-6 Spears
2 TBSP Sugar or honey
1/2 TSP Salt
2 tsp Mustard Seeds
2 sprigs Dill or Fennel Fronds
2 Red Chilli optional for spice (Cayenne)
1/4 Red Onion sliced or 1 shallot

Method

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.

Notes

Try swapping out the dill for fennel fronds or tarragon for a twist, or add garlic cloves for an extra hit of flavour. It’s a quick, easy way to enjoy asparagus long after the season is over.

Quick, crunchy and full of fresh spring flavour, this quick-pickled asparagus is one of my favourite ways to preserve seasonal abundance. If you find yourself with extra asparagus (from the garden or a good market haul), this easy refrigerator pickle is such a simple way to make it last a little longer while keeping that crisp texture and bright flavour. They’re perfect for snacking straight from the jar, adding to grazing boards, or tossing through salads and wraps for extra flavour.

If you loved this recipe, you might also enjoy my beet sauerkraut, homemade hummus, Quick Sweet and Sour Turmeric Pickles or pickled red onions.

Happy Gardening,

Holly 🌿

Links included in this post might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my blog so that I can continue to provide you with free content.

asparagus, pickles, Preserving