Pickled Asparagus

From Julie Van Rosendaal

2012 Mar/Apr

I purposefully left measurements out of this recipe since this formula works no matter how much asparagus you have to pickle. If you want to put up a shelf-load of pickled asparagus, go for it; but there’s no reason you can’t just make a single jar.


  • fresh asparagus, bottoms trimmed if necessary
  • thin lemon slices
  • garlic cloves, peeled
  • pickling spice
  • rice vinegar


Trim the asparagus so it’s slightly shorter than the height of your jars. In a large pot of salted water, blanch the asparagus for a minute, then remove from the water with a slotted spoon.

Fill your jar(s) with asparagus, slide a lemon slice down the side and add a garlic clove and a teaspoon or two of pickling spice. In a small saucepan, bring equal amounts of water and rice vinegar to a boil and pour over the asparagus, leaving 1/4- to 1/2-inch headroom at the top of each jar. Seal the jar(s) while still hot, gently turn once or twice without shaking, and let cool completely. Refrigerate the asparagus for a day or three to pickle before opening. Store in the fridge for up to 3 months.

Makes as much as you like.