Go Back
pickled asparagus

Pickled Asparagus


  • 3 lbs asparagus
  • 2 cups apple cider vinegar
  • 2 cups water
  • 2 tsp pickling salt
  • 1/2 tsp cayenne pepper optional
  • 6 garlic cloves peeled
  • 3 tsp pickling spice
  • 3 tsp red pepper flakes optional


  1. Sterilize three pint or quart jars. Prepare a boiling water bath canner and place lids in a small pan of water and heat just below a simmer.
  2. In a medium saucepan, combine apple cider vinegar, water, salt, and cayenne in a saucepan and bring to a boil.
  3. Wash asparagus and trim to fit inside your jars, leaving ½ inch headspace.
  4. Fill a large pan with several inches of water and bring to a boil.
  5. Blanch asparagus for 1 minute in the boiling water. Immediately remove and place in an ice bath or run cold water over the asparagus to stop the cooking process.
  6. In the heated and sterilized jars, place one tablespoon of pickling spice, one teaspoon red pepper flakes, and two garlic cloves into the bottom of each one.

  7. Divide asparagus evenly between the three jars in an upright position.
  8. Pour pickling liquid over the asparagus. Leave 1/2-inch headspace. Remove any air bubbles with a plastic knife down the sides of the jar.
  9. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes for pint jars and 20 minutes in quart jars, adjusting for altitude as necessary.

Recipe Notes

Recipe courtesy of Old World Garden Farms