The Elliott Homestead
  • Issues
  • Blog
  • Books
  • Recipes
  • Podcast
  • Cooking Community
  • Shop
  • Issues
  • Blog
  • Books by Shaye
  • Recipes
  • Podcast
  • Cooking Community
  • Shop
  • Contact

The Best Pickled Asparagus Recipe

May 26, 2014 - 63 Comments

The title of this post may have lead you to believe that this is the best pickled asparagus recipe. And that, my friends, would be a correct statement.

Though I'm not sure where the recipe originated, as many of these preserved and pickled foods go, I do know that I've been using it successfully for over five seasons now and am ever impressed by it's spicy deliciousness.

Yes, deliciousness is a word.

Okay, that was a lie. But who cares. You get my point. This recipe is FANTASTIC. Hence the title: the best pickled asparagus recipe.

The Best Pickled Asparagus Recipe | The Elliott Homestead (.com)

And yes, as you may have guessed from the creamed asparagus soup recipe we made last week, it's still asparagus season around these parts. Asparagus, strawberries, lettuce, and spinach are the first beauties to show their faces this time of year. And as we anxiously anticipate the full-blown preservation season that we're heading into, it's nice to begin slowly with the preservation of asparagus.

Here's how we preserve other vegetables, like carrots and beets:

Though it's possible to freeze asparagus, my favorite asparagus consumption is as follows:

1. Eat it like a glutton from when it's in season

2. Pickle it

Maybe it's because I've been pregnant three times in the last four years that I love this recipe so much. After all (stereotypical-pregnant woman here) I love all things pickled when I'm pregnant. I also love warm baths, food rubs, and afternoon naps. Ahem. But regardless of the reason I love pickled asparagus, I know you'll love it too. And it's not too late to get some put up for your winter enjoyment!

The Best Pickled Asparagus Recipe | The Elliott Homestead (.com)

The Best Pickled Asparagus Recipe

For more wonderful recipes check out our cooking community.

For each quart jar, you will need:

– 1 clove of garlic

– 1/2 teaspoon organic red pepper flakes

– 1/4 teaspoon sea salt

– 1 teaspoon organic dill

– 1 teaspoon organic dried oregano

– 1 teaspoon organic mustard seeds

– 1/2 teaspoon organic black peppercorns

– 10-20 spears of fresh & local asparagus, depending on spear size

Directions:

1. Wash and sterilize your mason jars. Line up on the counter like little ducks in a row.

2. Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns.

3. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold.

4. You should now have quart jars shoved full of spices and asparagus spears – correct? Correct.

5. Heat up a vinegar brine to near boiling – 50% filtered water to 50% white vinegar. The amounts you'll need will vary depending on how many quart jars you're processing.

6. Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving 1/4″ head space at the top. Secure a sterilized lid and band onto each quart jar.

7. Process the asparagus for 15 minutes in a boiling water bath canner. Gently remove and set on the counter to seal.

The Best Pickled Asparagus Recipe | The Elliott Homestead (.com)

Stuart and I put up 25 pounds of asparagus in just under and hour and a half – not too bad for over 15 quarts of pickled asparagus! On top of the other pickled products we put up throughout the summer like green beans and cucumbers, that'll be plenty to see us through the winter.

Did I mention I love pickles? Oh, I did? Perfect. I just wanted to be clear.

I also love getting to see our canning room already filling up with spring goodness. It's been cleaned out and reorganized in preparation for this growing season and is ready to be filled to the gills with peaches, pears, cherries, apricots, relish, jams, pickles, and more!

Trust me – my energy is fleeting. By the end of August, I'll no doubt be cursing canning recipes. But for now, at the beginning of this wonderful season, I'll be thankful for the best pickled asparagus recipe known to man and the joy that it brings my little heart.

And my stomach.

And Amen.

Print Recipe
4.64 from 11 votes

The Best Pickled Asparagus Recipe

This recipe is FANTASTIC. Hence the title: the best pickled asparagus recipe.

Ingredients

  • 1 clove of garlic
  • 1/2 teaspoon organic red pepper flakes
  • 1/4 teaspoon sea salt
  • 1 teaspoon organic dill
  • 1 teaspoon organic dried oregano
  • 1 teaspoon organic mustard seeds
  • 1/2 teaspoon organic black peppercorns
  • 10-20 spears of fresh & local asparagus depending on spear size

Instructions

  • Wash and sterilize your mason jars. Line up on the counter like little ducks in a row.
  • Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns.
  • Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold.
  • You should now have quart jars shoved full of spices and asparagus spears.
  • Heat up a vinegar brine to near boiling - 50% filtered water to 50% white vinegar. The amounts you'll need will vary depending on how many quart jars you're processing.
  • Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving 1/4" head space at the top. Secure a sterilized lid and band onto each quart jar.
  • Process the asparagus for 15 minutes in a boiling water bath canner. Gently remove and set on the counter to seal.
If you like it, Share it!
Share989
Tweet
Pin21K
22K Shares

Comments:

  1. Laura Wilson

    May 26, 2014 at 10:26 pm

    Where do you get your asparagus? Grocery store? Or are you lucky enough to have people who grow lots near you?

    Reply
    • Shaye Elliott

      May 26, 2014 at 10:27 pm

      Tons of local farmers grow asparagus around here so we can always get it from a little roadside vendor.

      Reply
      • Laura Wilson

        May 27, 2014 at 9:18 am

        I am turning a little green! It will be off to the grocery store for me:/ I am trying to decide if this recipe will be my first canning attempt ever.

        Reply
        • LeLonna Landis

          May 19, 2019 at 10:00 pm

          All of our farmers will ship asparagus anywhere. You can order or and they ship it in large flat rate priority so you get it 2 or 3 days after it’s picked. I know it’s not fresh that day but it’s much better than from the store.

          Reply
          • Crystal

            February 28, 2021 at 11:41 am

            LeLonna, where can I order it?

        • Lynn

          February 16, 2021 at 9:41 am

          These are delicious and especially good in a Bloody Mary. Give it a try!

          Reply
      • Delaney

        May 18, 2017 at 10:51 pm

        Wild asparagus grows on the side of the road here in Northwest Iowa this time of year. It’s insane. My wife brings home pounds of it every couple days.

        Reply
    • shirley bretschneider

      September 2, 2020 at 3:01 pm

      Farmers market

      Reply
  2. Denise

    May 27, 2014 at 10:51 am

    Or just use a sea salt brine and let it sit on the counter for three days. Seal tightly and refrigerate. Lasts for months in the fridge and I do my pickles the same way. No heating to destroy enzymes. And salt is far preferable for pickling than vinegar. I still have sauerkraut in my fridge from last Sept and it is perfect.

    Reply
    • Shaye Elliott

      June 1, 2014 at 10:48 pm

      I love preserving this way too Denise but I tend to run out of fridge space (even with a spare!) if I put all my vegetables and pickles up this way. I try and do a bit of both!

      Reply
      • tami paul

        May 11, 2019 at 6:16 pm

        I do a lot of fermenting too, but also don’t have enough fridge space to store. I need a cave ha ha

        Reply
    • Sonia

      May 16, 2019 at 11:24 pm

      Could you send me your recipe?

      Reply
    • Lona

      February 18, 2020 at 4:52 pm

      Denise, tell me about the sea salt brine please!

      Reply
    • Payricia

      May 10, 2020 at 6:09 pm

      Denise….
      I want to can sauerkraut
      Could/would you share you recipe.
      I have NEVER attempted sauerkraut
      But I LOVE it!!!

      Reply
    • Rina Hitge

      August 18, 2020 at 4:20 pm

      I just want to know if a water bath canner can be replace by boiling water on the stove in a pot for 15 minutes
      Thanks

      Reply
  3. Robin

    May 28, 2014 at 3:58 pm

    I came across this recipe this morning-after my daughter gave me a big bag of asparagus she bought at a local farm. I have 4 jars on the stove now. Thank you for this! My first canning of the season-doesn’t really start for me for a few more weeks when the strawberries are ready.

    Reply
  4. Sara

    May 28, 2014 at 7:00 pm

    Any suggestions for finding organic white distilled vinegar? Thanks.

    Reply
    • Shaye Elliott

      June 1, 2014 at 10:46 pm

      Health food stores usually carry it!

      Reply
      • Marlys

        May 17, 2019 at 3:04 am

        Wondering if this recipe is very hot. I see it has red pepper flakes. I am hoping it has some kick

        Reply
      • Carol Nisbet

        March 17, 2020 at 9:24 am

        Just finished my asparagus using your recipe! Brought back asparagus from Mexico in a duffel bag! I carried it in the plane We were home in 4 hours. Put it in refrigerator and canned them yesterday, got 10 quarts. They are so beautiful! My question- how long before we can taste them? Can’t wait!!

        Reply
  5. Holly @ Your Gardening Friend

    May 29, 2014 at 10:10 pm

    I’ve never tried pickled asparagus. I LOVE fresh asparagus, but I’m intrigued with this recipe. Actually, the post name and the photos sold me. 🙂

    Reply
    • Shaye Elliott

      June 1, 2014 at 10:46 pm

      You’ve gotta try! It’s SO GOOD!

      Reply
      • Pamela Silva

        June 1, 2017 at 9:22 pm

        5 stars
        I tried your recipe for the “Best Pickled Asparagus” some months ago. After about a month, I opened one of the pints, and I wasn’t too impressed. However, after about 4 months, I tried the asparagus again, and it is so awesome! I’m glad I found the recipe again as I just bought several lbs. of fresh asparagus and I’m putting up several pints this weekend. Letting it “pickle” for the 4 months really made a difference in the taste. Thank you for sharing the recipe! Happy canning!

        Reply
  6. Michelle

    June 9, 2014 at 5:23 pm

    We love all things pickled, too! When I pickle asparagus, my spears get wrinkly and I’m left with a lot of space at the bottom of the jar after the water bath (even though they are cut to the size of the jar before canning). Any suggestions on how to prevent these two things? They still taste yummy.

    Reply
  7. summer

    April 2, 2015 at 12:06 pm

    We have asparagus coming out of
    our ears each year, so glad to have this recipe! I canned 12 quart jars yesterday in no time flat! Very exciting for us! How long before they can be eaten? Thanks again! 🙂

    Reply
    • Shaye Elliott

      April 7, 2015 at 12:08 pm

      You can eat it right away, if you’d like!

      Reply
      • Tammy

        February 24, 2017 at 11:28 pm

        If I bought pint & half jars could I use those without too much math changes? 🙂

        Reply
        • Tammy

          February 24, 2017 at 11:29 pm

          Can I use pint & half jars without changing the math & cook times?

          Reply
          • Laura

            April 22, 2017 at 5:13 pm

            The box my pint and half jars said to process the same as quarts

  8. Chris Ennis

    April 10, 2015 at 3:06 pm

    I can grow bananas, lemons and mangoes and everything else in the world. But, here in south Florida asparagus has trouble. This, peaches and quality nuts are the only things I pine after. My 2 lonely plants have produced occasional shoots for my wife and I to eat, but nothing even close to the volume where I could consider canning. I am so jealous.

    Reply
  9. Kelsie

    June 6, 2015 at 2:57 pm

    How long does the pickled asparagus have to sit before you can eat it? A week? Six weeks?

    Reply
    • Shaye Elliott

      June 6, 2015 at 9:48 pm

      I usually give it a month!

      Reply
  10. Sue

    May 11, 2016 at 7:12 am

    I just finished canning 3 quarts of these. The 1/4 tsp of sea salt seems like quite a small amount? Every other canning recipe calls for quite a bit more.

    Reply
  11. Sally

    August 27, 2016 at 11:52 am

    When yu drop jars in water bath do you start timing it immediately or wait for it to come to a boil?

    Reply
    • Shaye Elliott

      September 9, 2016 at 11:39 pm

      Wait for it to come to a boil 🙂

      Reply
  12. Karen Mitchell

    September 21, 2016 at 7:11 am

    How long to let it pickle b4 eating????
    Or did I miss something?

    Reply
  13. Linda Gambi

    March 9, 2017 at 4:35 pm

    Was wondering if the asparagus stay crisp when they are done? I want to try it, but when I discussed it with a friend she said to try it only if they stay crisp after pickling. Thanks for any response you provide.

    Reply
    • Li-an

      October 15, 2017 at 8:35 pm

      The secret to canning crispy is to put the veggies in an ice water bath before jarring. Lots of ice cubes.

      I have my pickled asparagus in the hot water bath now, this recipe sounds so good. Thank you!

      Reply
  14. Patti

    April 24, 2017 at 7:38 am

    Morning Shaye
    This recipe looks delicious. I do a lot of pickling and have always used pickling salt. Can that be used in place of Sea Salt? Would the amts need to be changed? Also can you put the mustard seed and salt into the brine instead of the individual jars? Asking these questions because I will be doing about 120 jars. Could really use your help. You need to post this recipe for bulk canning? Thanks for any help you could give.

    Reply
  15. Billy

    June 5, 2017 at 5:09 pm

    5 stars
    This looks so great! I have yet to try pickled asparagus, but I’ve gathered a couple different recipes for it so I can give it a shot the next time I decide to pickle my own veggies! I have tried onions, pickles and eggs but I have yet to go for asparagus. I am definitely going to give it a shot! Thank you for sharing!

    Reply
  16. Dominic

    December 5, 2017 at 6:31 pm

    5 stars
    Tried pickled asparagus in Bloody Mary’s at a bar this is my first attempt at pickling anything.

    Reply
  17. Steven Hart

    February 20, 2018 at 6:54 am

    5 stars
    I made this last spring and everyone who tried the asparagus loved it. Planning on making a larger batch this weekend now that availability and price is good. By the way deliciousness is a word.

    Reply
  18. Jarett Skeffington

    June 17, 2018 at 5:35 pm

    I just made these on friday, how long should they sit before you eat them? a couple weeks?

    Reply
  19. Jamie

    August 31, 2018 at 1:00 pm

    Looks wonderful…do the spears stay crunchy with this method?
    Thank you!

    Reply
  20. Rebecca

    November 25, 2018 at 9:12 pm

    4 stars
    I made 12x quarts of pickled asparagus tonight, following this recipe exactly. I had one jar that did not seal properly, so I decided to sample a spear or two before reprocessing. I’m hopeful they’ll develop well in a month or two, but my initial thought was the oregano was overpowering and potentially out of place. I think I’d cut the amount or omit next time and double the garlic.
    Thank you for sharing your recipe. I think these will make a lovely addition to the basket of homemade treats I’m preparing for my neighbors and friends for the holidays.

    Reply
    • Edie

      May 18, 2019 at 1:35 pm

      5 stars
      This is the 3rd year we are using this recipe and everyone who tries them just raves about them! Just put up 12 quarts last night with our first big batch of pickings from the garden. We omit the oregano (our family just does not like oregano in anything) and doubled the garlic cloves and added 1/4 tsp turmeric to each jar. TOTAL deliciousness!! 😉

      Reply
  21. Lou

    October 15, 2019 at 6:56 pm

    I tried it and for whatever reason it looks as if the asparagus stalks are shriveled like if they were overcooked. They look nothing like fresh asparagus at all.

    The jars are cooling right now so i have a couple days to wait to see how they came out but if it’s mushy and gross, it’s a waste of time and good asparagus.

    Is this how it’s supposed to be? Did i mess up?

    Reply
  22. Joe buck cordano

    December 15, 2019 at 12:50 pm

    What is the best place to store these jars?

    Reply
  23. alison

    April 10, 2020 at 8:30 am

    there is no mention of how many quarts it makes. maybe the number is always circumstantial? . but I’ve never done this process so that needs to be explained if so. I don’t want to begin unless I’m given some kind of guideline on how many jars. thanks for any help.

    Reply
  24. James Douglass

    April 25, 2020 at 2:24 pm

    I use up to 6 cloves garlic
    1 teaspoons red chilie peppers
    And also 4 whole red chilie peppers
    They do get spicey over time vut great for adult drinks. Just my variation. Everything else is the same.

    Reply
  25. Corrina

    April 30, 2020 at 3:52 pm

    I don’t know if this is a stupid question but I’m curious do I already have my bath water boiling when I put the jars in or just warm it up and then bring it to a boil

    Reply
  26. Darrick Jones

    May 1, 2020 at 12:28 am

    It becomes so salty, it’s not good. Or, healthy, for that matter.

    Reply
  27. Flo

    May 1, 2020 at 5:27 pm

    5 stars
    Going to try this, I put up 50 quarts of plain asparagus,,,can’t wait, but o will use homemade vinegar, mango, strawberry, orange, nettle

    Reply
  28. Ernie

    May 6, 2020 at 7:50 am

    I just processed 15 pounds for freezing yesterday and I’m going to get 10 more pounds or so and line up some jars…Thanks for this, the ingredients are very similar to how I do pickles. I have a local farmer with an acre in asparagus cutting daily right now.

    Reply
  29. Traci Lucas

    May 11, 2020 at 11:22 am

    I followed steps and I just pulled them out of water. They are sitting on my counter and I don’t hear pooping sounds and I still see air at the top. Is this normal?

    Reply
  30. Peggy

    May 11, 2020 at 4:05 pm

    5 stars
    I picked wild asparagus growing on the ditch banks. Tried your recipe for pickled asparagus & it was delicious!

    Reply
  31. Ernie & Lucy

    May 12, 2020 at 12:11 pm

    5 stars
    WE made 14 bundles into 5, quart jars, on Saturday…The asparagus was freshly picked that morning so there was little of woody ends to discard but after cutting it to length for the jars we still had plenty of stem parts left for 2 dinners… We made it exactly as described and If I remember, I’ll post a second comment in about 6 weeks when we open the first jar…The recipe was very easy to use… Thank you.

    Reply
  32. Tiffany

    May 21, 2020 at 11:05 pm

    2 stars
    First time asparagus pickler. Followed the recipe exactly and also did an equal number of quarts using an old family recipe. We just cracked open a jar of each this evening (4+ weeks after pickling) and find the oregano in this batch extremely overpowering and off putting. I wish I would have read the comments before plowing ahead, but am also hopeful with more time to process the flavor will change.

    Reply
  33. florence sweem

    May 26, 2020 at 7:43 am

    Getting ready to try this, always can up 75 quarts of plain asparagus, want something a little different, recipe looks good

    Reply
  34. Melody Anderson

    June 14, 2020 at 2:20 pm

    5 stars
    I absolutely love this recipe!! I waited the 4 months before opening a jar and it is THE Best pickled asparagus. I had put up 7lbs but that’s not going to last long, I can’t wait to make some more. I love that it has only 1/4 tsp salt and not too salty and I can eat all I want!

    Reply
  35. Pat

    June 17, 2020 at 9:45 am

    I intend to do this before supply gets low, but I have one question. Does anyone know a good way to keep the garlic from turning blue/green. I know it is only aesthetic, but the aqua garlic gets to me.

    Thanks,
    Pat

    Reply
  36. Brenda Schell

    June 22, 2020 at 2:10 pm

    My first attempt at canning anything ever! Bought pickled asparagus at a recent cocktail party. Was $8.00 per jar at open air market! So found this recipe on line and made my own (more asparagus in my jars and less money to make)! Pretty simple process! Just hope the final product will be good!

    Reply
  37. Nancy

    August 24, 2020 at 4:27 pm

    Have you ever tested the pH of the final product?

    Reply

Leave us a reply: Cancel reply

Your email address will not be published.

You May Also Like

fresh lettuce wraps

Fresh Lettuce Wraps

These homestead-style lettuce wraps are an easy way to transform leftovers into a crisp, energizing new dish. Just take whatever you’ve got on hand and make it work. If you…

Read More

Apricot Chicken.

Oh, folks.  It’s great to meet you here on the homestead this fine Monday morning. What a beautiful day it is for Memorial Day.   And just in case you…

Read More

Whole-Food Peanut Brittle. In July.

The post I originally intended to write yesterday involved peanuts. And brittle. Because on Saturday night, I got an incredible craving for peanut brittle – and nothing else would suffice….

Read More

Bake Better Bread at Home eBook

And as experience is the best teacher, I’m here to share with you how to bake better bread at home. Save yourself years of bad loaves. My many baking flops are your gain. Here’s how to bake better bread at home.

Subscribe to the newsletter

  • Home
  • Issues
  • Cooking Community
  • Recipes
  • Blog
  • Contact

Follow us

Pinterest Twitter Facebook Instagram

 

© Copyright 2021 The Elliot Homestead | Privacy Policy