Quick Refrigerator Spicy Asparagus Spears
I am not sure why but my family LOVES all things pickled. Whether it’s regular dill pickles, bread & butter pickles, or pickled veggies – we love them all! We had a camping trip coming up so I decided to make these quick refrigerator spicy asparagus spears to take with us. My daughter seriously started asking if she could eat them after only a few hours. Thankfully, we were able to hold out for the full two days and it was worth it, although, they ended up being so tasty that she ate nearly 1/2 a jar by herself in one sitting. UGH! She is the biggest pickle lover of the family and I have to keep her away from them or the rest of us won’t get any.
How to Make Quick Refrigerator Spicy Asparagus Spears
Wash two large quart-sized mason jars and lids in hot soapy water, rinse, and dry well.
Cut the woody ends off the asparagus spears, making sure they aren’t taller than the jar.
Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar. Whisk vigorously until the sugar and salt dissolve. Add the water to the mixture. Set aside.
In the two clean mason jars, tightly pack the asparagus spears evenly into each jar. Pour the brine mixture over the asparagus spears. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed. Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 2 days before tasting.
Ingredients
- 2 bundles of asparagus ends trimmed and measured to fit the jars
- 4 cloves garlic cut into thirds
- 2 very large handfuls of fresh dill
- 1 tbsp coriander seeds
- 1 tbsp whole peppercorns
- 1 tsp crushed red pepper flakes to taste
- 1 tbsp sugar
- 3 tbsp kosher salt
- 2 cups white vinegar
- 2 cups water
Instructions
- Wash two large quart-sized mason jars and lids in hot soapy water, rinse, and dry well.
- Cut the woody ends off the asparagus spears, making sure they aren’t taller than the jar.
- Place two cloves of garlic, a large handful of fresh dill, half a tablespoon (1½ teaspoons) of coriander seeds, whole peppercorns, and 1/2 tsp crushed red pepper flakes into each jar.
- In a small saucepan over medium-low heat, combine the sugar, kosher salt, and white vinegar. Whisk vigorously until the sugar and salt dissolve.
- Add the water to the mixture. Set aside.
- In the two clean mason jars, tightly pack the asparagus spears evenly into each jar.
- Pour the brine mixture over the asparagus spears.
- Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any asparagus spears are exposed.
- Place the lids on the jars and screw on the rings until they are tight.
- Leave the jars in the fridge for 2 days before tasting. Enjoy!
I have never had a pickled asparagus! But this has to wait because the asparagus season is LONG over here.
Love this recipe and will be going out to get some asparagus to try it out. Thanks Diane
Love quick pickles like this! And you can pickle almost anything using this method. The asparagus looks wonderful — good choice! Thanks so much.
Never tried asparagus pickles. Now on my list.
Looks wonderful!
I’m wondering how long these last once made? We have a camping trip planned for Labor Day. If I made these now, would they last till then?
Thanks!
I don’t know but I am making some tonight to have next weekend. I will let you know (if I remember )
Glenda,
They should last a few weeks. I took mine on a two week camping trip and they only lasted a week because we couldn’t stop eating them!
~Pam
I don’t think I’ve ever seen pickled asparagus! So inventive.
Where I live they grow the best asparagus!
I love spicy Ceasars and this is the best condiment to go with one.
I made these and they were so delicious that every time I open the fridge I have another.
I just made these a couple days ago and just tried them. They are so good and an easy fix for pregnancy cravings I was just wondering if you can reuse the brine or have to make new each time?
Hi Nikki,
I’m so glad you like them! I craved pickles when pregnant too. I found an article that will help you.
https://foodinjars.com/blog/can-you-reuse-pickle-brine/
-Pam
Crisp and tangy. Made them twice now. Needed more brine so suggest increase brine mix by 1 1/2
Richard,
So glad you like them! Thanks for taking the time to let me know.
-Pam
can I use coriander powder? how much?
Brenda,
I’ve never tried it with coriander powder and I’m not sure how it would turn out. Please keep me posted if you try it.
-Pam
So there is no need to blanch or cook the asparagus?
Frank,
No need to blanch them. I hope this helps.
-Pam
Wife wants to have a bloody Mary bar the day after her cousins wedding. Made 3 different kinds of asparagus. Red pepper, scotch bonnet and Scorpion/ Reaper. Tried with green beans also, all turned out exceptionally well!
What is a “large mason jar”? Can you please be specific and state the oz.?
Geneva,
They are large quart-sized mason jars (32 oz).
-Pam
I made this yesterday and tasted one after a few hours in the fridge and they were so delicious! I didn’t have fresh dill so I used dried dill weed and dill seeds and it still turned out great. I will try to cut down the sugar just a tad next time but use the brine recipe for other vegetables. Thank you for sharing! I’m excited to use this recipe for making charcuterie boards this summer.
Susan,
That makes me so happy! I’m glad you like them. Thank you for taking the time to let me know.
-Pam
Hi Susan, So curious… How much dried dill weed/seed did you use?
Thanks, Kari
Does the brine need to be brought to a boil?
Janna,
I just heat it enough to dissolve the sugar and salt, but it’s fine to bring it to a boil if you’d prefer.
-Pam