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
Prep Time: 10 minutes
Additional Time: 1 day
Total Time: 1 day10 minutes
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.
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This simple homemade pickled red onion recipe is so easy and delicious! I can easily demolish a jar of pickled red onions in a week. They just get better and better as they continue to pickle and infuse. You can eat these pickled red onions on absolutely anything!! And I mean anything…avocado on toast, salads, stir-fries, tacos, noodles, cheese, and crackers, or in sandwiches. They also make beautiful, delicious garden-to-table gifts for your friends and family.
What You Will Need:
3 medium red onions, thinly sliced
¼ cup apple cider vinegar
¼ cup white vinegar
1 ½ tbsp raw sugar*
1 ½ tsp salt
1 cup water
½ tsp chilli flakes (optional, for heat)
The Benefits of Homemade Pickled Red Onions
Making homemade pickled red onions means you control everything from the ingredients to the flavour. No preservatives, no artificial colours, just simple pantry staples and fresh onions. I like mine on the sweeter side, but if you like yours spicy, then add more chilli. Plus, the flavour is far better than store-bought. I find store-bought (I’ve tried a lot of brands!) are weak and dull, and not to mention expensive! Not these! They are packed full of flavour and go a vibrant all natural hot pink colour.
Simple Pickled Red Onions
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Quick and easy pickled red onions add flavour to any meal. Add your seasonal garden herbs such as Fennel, Dill or Chilli to boost the flavours.
Ingredients
3 Red Onions
1/4 cup Apple Cider Vinegar
1/4 cup White Vinegar
1 1/2 TBSP Raw Sugar*
1 1/2 tsp Salt
1 cup Water
1/2 tsp Chilli flakes (optional)
Instructions
Finely slice the red onions - using a mandoline is the easiest option.
Cram as many red Onions into a clean sterilised jar.
In a saucepan add the vinegar, sugar, and salt and stir until the sugar has dissolved and the mix starts to simmer.
Add any extra flavours to the jar such as chilli, fennel flowers, fennel fronds, fennel seeds, mustard seeds, or peppercorns ( 1tsp per jar).
Pour over the liquid and secure the lid.
Allow cooling for one hour and place in the fridge.
Notes
To sterlise the jars place in a hot dishwasher run or wash and heat in the oven for 10-15 minutes at 110 degrees Celsius.
You can swap and use just one type of vinegar if you prefer.
*Swap to honey (1 1/2 TBSP)
Add herbs or spices for extra flavour
Use within 3 weeks.
Homemade is best!
Homemade pickled red onions taste so much better, and they are so quick to make. I prepare a batch on Sundays, and it usually is gone within the week! Enjoy these Simple Pickled Red Onions on your morning breakfast toast with avocado (my favourite way) and egg, or in burgers, wraps, salads, and more! It’s such a versatile addition to your garden-to-plate meals!
Customise Your Homemade Pickled Red Onions
One of the best things about homemade pickled red onions is how easy they are to adapt. Add herbs like thyme, fennel flowers or dill for a fresh twist, or try slices of jalapeño or ginger for an extra kick. You can even swap in red wine vinegar for a bold colour. Once you start experimenting, you’ll find a version that suits your taste perfectly.
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