Pickled Asparagus


Pickled Asparagus

With asparagus in season, I could not resist pickling a little for use on antipasto boards.
Prep Time30 mins
Total Time30 mins
Course: Asparagus
Cuisine: Canning, Preserving
Keyword: Asparagus, Pickled Asparagus
Servings: 4 250 ml jars
Author: sbaskitchen


  • 1.5 kg fresh asparagus
  • 600 ml white vinegar
  • 200 ml water
  • 200 g sugar
  • 2 tsp salt see note
  • 3 tsp mustard seed
  • 3 tsp dill seed
  • thin strips of lemon zest from 1/2 lemon
  • 6 small sprigs of tarragon


  • Prepare your asparagus by cutting the spears to length to fit your jars and then set it aside.
  • Prepare your jars by placing the clean jars into a preheated oven 110C for 15 minutes.
  • Put the vinegar, sugar, water and salt into a non-reactive saucepan. Stir well and bring to the boil over a medium high heat.
  • Reduce heat and simmer for 5 minutes.
  • Add asparagus and simmer for 2 minutes or until the asparagus is heated through.
  • Place half a teaspoon each of dill and mustard seed, together with a sprig of tarragon and a little of the lemon zest and into each hot, sterilised jars.
  • Pack the asparagus, tip end down, into each jar and pour in enough hot pickling liquid to cover the asparagus.
  • Seal and allow to cool before labeling.
  • Store in a dark cool place.


  • Use good quality non-iodised cooking/pickling salt that does not have any anti-caking agent added.
  • Pack the asparagus into the jars spear end first, this way, when you remove them from the jar, the delicate spear will remain undamaged.
  • These are an amazing addition to any antipasto platter.
  • Freeze any off-cuts to be used in soups, quiches or risottos at a later date.





1 Comment

  1. Pingback: Spring has Sprung! | SBA's Kitchen

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