Spicy Pickled Asparagus
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This pickled asparagus recipe is an easy home canning method for preserving asparagus. Pepper flakes and mustard seed add a little heat to your pickled asparagus so that you can enjoy these spicy spears all year long.
Recipe at a Glance: Spicy Pickled Asparagus
- Details
- Preservation method: Water bath canning
- Storage: In sealed jars at room temperature; refrigerator after opening.
- Storage life: Up to 1 year after canning and up to 2 weeks in the refrigerator after opening.
- uses for pickled asparagus
- Use it as a garnish for a Bloody Mary or Caesar cocktail.
- Add it to charcuterie platters with meat, cheese, olives, and crackers.
- Stir it into pasta or potato salads, or add it to your egg or tuna salad for extra tang.
Asparagus is, by far, my favorite vegetable. I love it in salads, quickly sautéed, roasted, and grilled. Naturally, I try to extend the season as long as possible, and pickling is the easiest way to do that. Pepper flakes and mustard seed add bite to the grassy flavor of asparagus, making these an irresistible snack to munch on straight from the jar.
Ingredients & Substitutions
- Asparagus–Thin asparagus will be the most tender, but don’t select spears that are too thin as they will overcook during the canning process. Choose spears that are uniform in size.
- Pickling salt–I recommend using pickling salt for canning to prevent your pickling liquid from becoming cloudy. You can use kosher salt, but check the label to make sure it doesn’t contain any anti-caking agents.
- Pepper flakes–Control the heat level in your pickles with the amount of pepper flakes. If you’re sensitive to heat, only add 1/4 teaspoon, and if you want it extra spicy, add 3/4 teaspoon, or toss a fresh or dried whole chili pepper into each jar along with the pepper flakes.
How to Make Hot Pickled Asparagus
1. Combine the vinegar, water, salt, and sugar in a large saucepan and bring to a boil.
2. Divide the pepper flakes, dill seed, mustard seed, and garlic among the jars.
3. Fill each jar with asparagus stalks.
4. Pour the brine over the asparagus, leaving 1/2-inch of headspace. Seal and process in a hot water bath for 15 minutes, adjusting for elevation.
FAQs
No. The hot brine is all that’s needed to preserve the tender spears and although blanching the asparagus may help it to retain some color, it can also result in overcooked and mushy asparagus. It recommend pickling it raw.
No. You can pour the brine into the jars with the asparagus, seal with a lid and store in the fridge. Let the pickles sit for 1 to 2 weeks before opening, then use them within 2 weeks.
Ways to Use Pickled Asparagus
Munching on these spears of hot pickled asparagus directly from the jar is my favorite way to enjoy these pickles, but here are a few other great ideas:
- Use them as a garnish for a Bloody Mary or Caesar cocktail.
- Add them to a charcuterie platter with sliced cured meat, olives, cheese, and crackers.
- Chop them up and stir them into pasta or potato salads for a tangy bite.
- Add them to your egg salad or tuna sandwiches.
Storage
If you water bath can your pickled asparagus, it will be preserved indefinitely, but I recommend using it within 1 year for the best quality. Once open, store your pickles in the fridge for up to 3 weeks. Ensure they stay submerged in the brine.
Tips & Troubleshooting
- Don’t toss out any of the excess asparagus after trimming. These tasty asparagus bits are perfect for using in a simple chicken and asparagus stir-fry, or in a cold asparagus salad.
- I recommend using 24-ounce tall canning jars as they’ll hold longer lengths of asparagus.
- If you’re water bath canning the asparagus pickles, adjust the cooking time for elevation by adding 5 minutes for every 3000 feet above sea level.
- This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Spicy Pickled Asparagus
Equipment
- 3 (24-oz) tall canning jars with rings and lids
- Water bath canner if canning
Ingredients
- 4 cups (946 ml) white vinegar
- 4 cups (946 ml) water
- 4 tablespoons pickling salt
- 2 tablespoons granulated sugar
- 3 cloves garlic
- 1 ½ teaspoons crushed red pepper flakes
- 1 ½ teaspoons mustard seed
- ¾ teaspoons dill seed
- 2.2 pounds (1 kg) fresh asparagus trimmed to the length of the jars
Instructions
- Sanitize three 24-ounce jars. If you are planning to water bath can the pickles, prepare your canner according to manufacturer's instructions.
- In a large saucepan over medium heat, combine the vinegar, water, salt, and sugar. Bring to a boil, then reduce heat to low to keep the brine hot.
- To each jar add 1 clove garlic, ½ teaspoon pepper flakes, ½ teaspoon mustard seed, and ¼ teaspoon dill seed.
- Slide the asparagus into each jar so that the stalks are all standing, pointing in the same direction.
- Pour the brine over the asparagus, leaving ½-inch of headspace in each jar. Wipe the rims clean, top with lids, then screw the bands on until fingertip tight.
- Store in the fridge or process in a boiling water bath for 15 minutes, adjusting for elevation. Remove the jars from the water bath and let cool for 24 hours before moving. Let them sit for at least 1 week before enjoying.
