Pickled Asparagus


What do I do when I find asparagus at the supermarket that is so beautiful and fresh and so cheap? I buy a nice amount of it even though I have no idea what to do with so much asparagus. That’s what happened 2 weeks ago and I ended up with a nice amount in the fridge for a few days, and it actually made me a little anxious. Asparagus goes bad quickly and you have to use it fast. But how much roasted asparagus and asparagus soup can you make in one week? Then It dawned on me that I could pickle the asparagus just like my mother pickles cucumbers and it would probably be as crunchy and delicious. So I made it.

Pickled Asparagus

Prep Time 30 minutes


  • 2 quart pickling jar


  • 3 lb fresh asparagus
  • 6 dried bay leaves
  • 10 cloves garlic, peeled
  • 10 allspice corns
  • 5 sprigs dill
  • salt
  • water


  • Place 3 bay leaves, 5 allspice seeds, and 5 cloves garlic on the bottom of the jar.
  • Chop the ends of the asparagus spears to fit the height of the jar. Place them tightly in the jar spear side up. Push the dill sprigs in between the asparagus.
  • Top with the rest of garlic, bay leaves and allspice.
  • Make a saltwater solution in a bowl with the ratio of 1 teaspoon salt to 1 cup water. You’ll need about 3 cups water. Fill the pickle jar with saltwater until the water completely covers the asparagus. Close the jar and let stand in room temperature for a week.
  • Enjoy!
Course: Condiments
Cuisine: Eastern European
Keyword: asparagus, pickles
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