Pickled Asparagus, a vegetarian pickle dish from the Tasting Table Test Kitchen

Pickled Asparagus  

Recipe from the Tasting Table Test Kitchen 

| Recipes | Editorial Staff

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


To learn more, read "Brine of the Times" in our National edition. See the rest of the recipes in the story: Pickled Rainbow Carrots and Pickled Fennel.

Pickled Asparagus

Yield: 1 quart

Prep Time: 10 minutes, plus 2 days for pickling
Cook Time: 10 minutes, plus 2 days for pickling
Total Time: 20 minutes, plus 2 days for pickling

  • 2 cups white wine vinegar

    1 cup water

    1½ tablespoons salt

    ¼ cup sugar

    ½ teaspooon whole black pepper

    ½ teaspoon dill seeds

    1 bay leaf

    3 chiles de árbol

    5 garlic cloves

    5 juniper berries

    3 sprigs of dill

    1½ pounds asparagus, trimmed to 5-inch sticks


1. In a medium saucepan over high heat, bring the vinegar, water, salt, sugar, black pepper, dill seeds, bay leaf, chile de árbol, garlic and juniper berries to a simmer. Reduce the heat to medium and simmer for 10 minutes. Turn off the heat, and then add the dill. Cool until lukewarm.

2. Place the asparagus in an airtight container and pour the pickling liquid over. Chill in the fridge and enjoy after 2 days. The asparagus stay crunchy and flavorful for up to 1 week.

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