Refrigerator Asparagus Pickles
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart jar
  • 2 pounds (908 g) asparagus spears, trimmed 12 cm long
  • 2 cups (480 ml) apple cider vinegar
  • 1/2 cup (120 ml) water
  • 1-1/2 tablespoons kosher salt
  • 1 tablespoon mustard seed
  • 1-1/2 teaspoons celery seed
  • 1 teaspoon dill weed
  • 4 cloves garlic, peeled
  1. BRINE - In the small saucepan, stir together the apple cider vinegar, water, kosher salt, mustard seed, celery seed, and dill weed. Bring to a boil, then turn off the heat and allow to cool uncovered.
  2. STEAM THE ASPARAGUS - Place the steamer basket in the pot and add about 1 inch of water. Cover and bring to a boil over medium-high heat. Arrange the trimmed asparagus around the basket and cover. Steam just until shiny and crisp tender, abut 1 minutes. Don't let them get soft or soggy. Remove from heat.
  3. Put the garlic cloves in the wide mouth jar, and lay it on its side. Gently lay the steamed asparagus in the jar with the tips toward the top. Pack tightly to keep the asparagus from floating in the brine. Pour the brine over the asparagus and allow to rest at room temperature for a few minutes, until the asparagus is no longer hot. Screw on the lid and refrigerate for at least 1 to 2 days before eating.
More Information

1 quart wide mouth jar with lid
small saucepan with lid
large pot with lid
steamer basket

Recipe Notes:

The steaming helps soften the asparagus spears just enough to thoroughly soak up the brine.

Refrigerator pickles will keep for up to 3 months, then they start to lose texture.
Recipe by Andrea Meyers at