< Return to Seasonal Recipes

Refrigerator Asparagus Pickles

Nothing is better in the spring than fresh asparagus. If you have never tried asparagus pickles you must!


This is a quick and easy way to preserve this delicious spring vegetable. You don’t even need to break out your canning supplies. Refrigerator pickles are a very easy way to keep the sweet, earthy flavor and crunch of the asparagus, but also add spice and acidity. These refrigerator pickles will last for 2 weeks, if you don’t eat them all first! Put them on your sandwiches, add them to an antipasto platter, enjoy them in a Bloody Mary or just eat them out of hand.

1 ½ cup white wine vinegar
1 ½ cup water
2 tablespoons salt
3 pounds fresh asparagus, washed and trimmed to fit in your jars
4 large garlic cloves, sliced thin lengthwise
2 tablespoons yellow mustard seeds
2 tablespoons fennels seeds
1 teaspoon red chili flake
1 tablespoon black peppercorn
2 bay leaves, crumbled


  1. Combine vinegar, water and salt in a saucepan over medium heat and bring to a boil. Set aside.
  2. Fill a large saucepan with water and bring to a boil over high heat. Add the asparagus to the pot and cook for exactly 1 minute.
  3. Transfer asparagus to a large bowl of ice water.
  4. Add 1 sliced garlic clove to each jar.
  5. Mix the remaining spices together and place 1 ½ tablespoon in the bottom of each jar.
  6. Divide asparagus evenly between the jars and arrange with the crowns facing upwards.
  7. Pour pickling liquid over asparagus. Seal jars and let cool to room temperature, then store in the refrigerator.
  8. Let the pickles rest in the fridge at least 24, and preferably 72, hours before eating.

Makes 4 (12-ounce) jars