Quick Pickled Asparagus

You know I’m all about quick and easy, right?  So in the past if someone suggested pickling, preserving, canning – whatever – I immediately became disinterested.  Not anymore!  This is my second veggie to pickle in as many weeks and I’m so excited that they were a success and super easy!

Quick Pickled Asparagus | Simply Fresh Dinners

I picked up this beautiful asparagus from Nicholyn Farms.  Have you ever seen purple asparagus?  It was new to me and now I have to find something very special to create with it!  If you have any ideas, I’d love to hear it.  I think a unique veggie like this deserves something special, don’t you?

Quick Pickled Asparagus | Simply Fresh Dinners

I’m so excited about shopping at Nicholyn Farms because they are providing all of the produce for my ebook! Everything is locally produced, organic and traditionally raised so cooking becomes even more of a pleasure.  Except for fish and the occasional chicken, I had not eaten red meat for many years.  Then I met the folks at Nicholyn and decided to try their steaks, …. then their elk …. then the bison! I”m sold now on the occasional dinner of red meat because I can trust the source and there is a distinct difference in the taste, texture, appearance, aroma – everything!  When I’m cooking up their ground turkey, there is no fat in the pan – none.  It kind of freaks me out every time, ha!

Quick Pickled Asparagus | Simply Fresh Dinners

I loved this recipe I found at Gourmande in the Kitchen.  A beautiful and very inspirational blog that you’ll want to be sure to visit.  I followed the directions to the letter but now that I’m developing a little confidence in the pickling field, I’ll definitely be putting my own spin on things in the future.  If you’ve never done this before, no worries – it couldn’t be simpler!

Quick Pickled Asparagus | Simply Fresh Dinners

This recipe is Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), and Paleo.  Do you do a lot of preserving? I know some of you have big gardens and are very busy at this time of year.  I’d love it if you shared some of your secrets. (Mindy!!)  Even better if you share some pics so we can all learn from the experts!

Happy Memorial Day to my American family and readers.   Thank you to the men and women in uniform for their bravery and service. 


Quick Pickled Asparagus
Recipe Type: Condiments
Author: Adapted from Gourmande in the Kitchen
Prep time:
Total time:
  • 1 pound asparagus, bottoms trimmed and cut to fit jars
  • 2 cups filtered water
  • 2 cups apple cider vinegar
  • 2 Tablespoons raw honey (optional)
  • 4 to 6 sprigs of fresh tarragon
  • 4 garlic cloves, thinly sliced
  • 4 small bay leaves
  • 2 teaspoons sea salt
  • 1 teaspoon peppercorns
  • 1 teaspoon mustard seeds
  • 1 teaspoon coriander seeds
  1. Prepare jars:
  2. Clean, 4 12 oz glass jars with screw on lids (you may need more or less depending on the shape of your particular jars so prepare more than you need) by boiling in water, or run through sanitize cycle of the dishwasher.
  3. Blanch carrots and asparagus:
  4. Bring 2 to 3 inches of water to a boil in a large sauté pan and add cut vegetables to water for one minute. Pour into a colander and rinse under cold water or place in an ice bath to stop the cooking. Drain and set aside.
  5. Make pickling brine:
  6. Combine water, vinegar and remaining ingredients in a saucepan and bring to a boil.
  7. Meanwhile pack carrots and asparagus tightly into clean jars. There should be enough for 4 medium jars or more smaller jars.
  8. Pour warm pickling brine to cover vegetables distributing the spices and herbs evenly between the jars leaving about ½ an inch space at the top. Wipe rims and screw on lids.
  9. Let cool on counter until cool to the touch. Place in refrigerator and allow flavors to develop for at least 24 hours before opening (preferably 3 days for best flavor).
  10. Keeps well chilled for about one month.
  11. Notes
  12. Gluten-free, Grain-free, Vegetarian, Vegan (omit honey), Paleo

Disclaimer:  Nicholyn Farms is a sponsor of Simply Fresh Dinners.  All opinions are my own.

30 Minutes Prep Time For Super Flavor from Simply Fresh Dinners


  • Reply
    May 28, 2016 at 10:11 am

    Hi Robyn,
    I love asparagus but I have to admit I never tried it pickled before. It sounds quite tasty though. Thanks for sharing on Real Food Fridays. Pinned & tweeted. Have a healthy, happy & blessed Memorial Day weekend!
    Marla recently posted…Real Food Fridays #141 – Celebrate The Organic WayMy Profile

  • Reply
    Rebecca @ Strength and Sunshine
    May 28, 2016 at 2:09 pm

    A must try! I’ve only pickled cucumbers so far (i.e. PICKLES) haha! Asparagus will happen this year!
    Rebecca @ Strength and Sunshine recently posted…Friday Finisher 5/27/16My Profile

  • Reply
    Anita Rivera
    May 28, 2016 at 3:07 pm

    Happy Saturday dear one! Nothing says summer like ASPARAGUS! Lovely way to preserve summer for our plates. Have a sensational day! Anita

    • Reply
      May 31, 2016 at 9:11 am

      Well, it’s Tuesday before I’ve finally had a chance to respond, Anita! I wish the local asparagus season was longer but in the meantime I’m making the most of it! I can’t wait to see your latest additions to IG. I know you’ve been posting but I haven’t had a few minutes uninterrupted when I can truly enjoy your captures!
      Robyn recently posted…Quick Pickled AsparagusMy Profile

  • Reply
    May 28, 2016 at 3:12 pm

    I love pickled asparagus but have never done it myself. I have made what we call bread and butter pickles from our garden cucumbers and they are pretty good. It is an easy way to preserve a bit larger cucumbers as you just use the slices rather than the small, whole cucumbers like with regular pickle making. Hoping one day our asparagus bed produces enough to try this recipe with our own!
    Mindy recently posted…Giving Thanks FridayMy Profile

    • Reply
      May 31, 2016 at 8:47 am

      It’s time you shared some of the magic that goes on in your kitchen, Mindy! I’d love to see your cucumbers. What else do you pickle?

  • Reply
    Chris Scheuer
    May 30, 2016 at 8:34 am

    So pretty and they sound wonderful. I think I could eat the whole jar! Pinning and sharing!
    Chris Scheuer recently posted…Easy Artisan PizzaMy Profile

    • Reply
      May 31, 2016 at 8:45 am

      Thanks so much, Chris! I’m going to have a hard time not eating it all for sure, ha!
      Robyn recently posted…Quick Pickled AsparagusMy Profile

  • Reply
    Jennifer @ Seasons and Suppers
    May 30, 2016 at 8:51 am

    Since I have a fridge full of asparagus at the moment, I really need to use some of it to try this. Love pickled vegetables!
    Jennifer @ Seasons and Suppers recently posted…Skillet Strawberry Rhubarb CobblerMy Profile

    • Reply
      May 31, 2016 at 8:44 am

      I love them too, Jennifer. I’m not sure why I haven’t done this before now except that the whole process seemed intimidating. Kind of like my fear of baking! Time to get over it, I think, ha!
      Robyn recently posted…Quick Pickled AsparagusMy Profile

  • Reply
    Karen (Back Road Journal)
    May 30, 2016 at 1:43 pm

    I’ve never had pickled asparagus but it does sound good. I love the purple asparagus but it turns green when cooked.
    Karen (Back Road Journal) recently posted…A Blogger’s AnniversaryMy Profile

    • Reply
      May 31, 2016 at 8:43 am

      I discovered that when I cooked it, Karen! lol. I just did a shaved asparagus salad and now I’m wishing I had the purple ones for that. Thanks for your visit 🙂

  • Reply
    Tricia @ Saving room for dessert
    May 30, 2016 at 6:22 pm

    We love anything pickled and adore asparagus so this is a no brainer for us! Can’t wait to try it – thanks so much Robyn
    Tricia @ Saving room for dessert recently posted…Orange Barbecue Grilled Chicken RecipeMy Profile

    • Reply
      May 31, 2016 at 8:41 am

      Isn’t asparagus just the best, Tricia! Such a shame that the season is so short. Enjoy 🙂

  • Reply
    May 31, 2016 at 1:05 am

    I have actually never pickled anything before but clearly I need to give it a try the next time I get my hands on some asparagus!
    Sara recently posted…Greek Yogurt CheesecakesMy Profile

    • Reply
      May 31, 2016 at 8:40 am

      This year was the first time for me too, Sara. I loved that these recipes are so quick and easy. I remember my grandmother doing this stuff and the task seemed enormous! I’m now on the lookout for the next thing to pickle! lol

  • Reply
    February 25, 2017 at 8:10 am

    Hi there! This recipe is delicious thank you! But where did the carrots come in? They are in the directions but not the ingredient list? Please help! Thanks again!

    • Reply
      February 26, 2017 at 12:59 pm

      Hi Alecia,

      I’m sorry for the confusion. I had originally intended to add carrots as well and ended up with so much asparagus there wasn’t room! You can do one or both with this recipe. I tried to correct it but my site is giving me some headaches at the moment with posts from last year.
      If you do carrots too, I’d love it if you’d share a photo. It’s always so interesting to see what people are up to in their kitchen! Thanks for visiting !
      Robyn recently posted…Thai Green Chicken CurryMy Profile

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