Pepper & Garlic Pickled Asparagus- Putting Up with ErinPepper & Garlic Pickled Asparagus- Putting Up with Erin

French novelist Marcel Proust famously wrote that asparagus “transforms my chamber-pot into a flask of perfume.” As somewhat of a nutrition nut, I’ve always found the body’s by-products somewhat fascinating. During digestion, asparagus’s sulfurous amino acids break down into unique pungent chemical compounds in most people. When the compounds leave your body in the form of pee you may be able to detect the odorous asparagus smell. Apparently only about a quarter of the population has the special gene that allows them to detect those compounds. So whether you’re lucky (or unlucky) enough to have this ability it’s still pretty interesting right? 🙂

Typically when I dream up canning and pickling recipes I try to stick with local and in season ingredients. I have been anxiously checking the crop harvest calendars for my current and future location so I know that this recipe is pre-mature by about 3-6 weeks. When I found these hearty bunches of organic asparagus during my routine farmers market/local food co-op pickling perusal last weekend, I knew I couldn’t hold out any longer. This super small batch of pepper & garlic pickled asparagus was adapted from Sherri Brooks Vinton’s canning book Put ’em Up!

Pepper & Garlic Pickled Asparagus- Putting Up with Erin

Pepper & Garlic Pickled Asparagus

Yield: 2 pints


  • 2 lbs fresh asparagus (washed and trimmed)
  • 2 cups white vinegar
  • 1 cup water
  • 1/8 cup sea/pickling salt
  • 3-4 cloves of garlic (sliced)
  • 4 dried hot peppers
  • 3/4 tsp sugar
  • 1/4 tsp celery seed
  • 1/2 Tbsp mustard seed
  • 1/4 tsp dill seed
  • 1/4 tsp black peppercorns


  1. In a medium-sized pot bring water to a boil. Blanch asparagus pieces for 1-2 minutes. Remove from hot water and then add to an ice water bath.
  2. In a medium-sized, non-reactive pot, combine water, vinegar, salt, and sugar. Bring to a low boil. Remove from heat.
  3. Divide remaining ingredients between your hot sterilized jars. Pack asparagus spears into jars and then pour hot brine over contents leaving ~1/2 inch headspace.
  4. Apply lids and rings (finger tight).
  5. Process in a hot water bath for 15 minutes. Remove from bath and let cool on a folded towel for 12-24 hours.
  6. Let pickle in a cool dry place for atleast 3 weeks before consuming.

6 responses to Pepper & Garlic Pickled Asparagus

  1. This sounds delicious! I’ve pickled a bunch of things, but never asparagus. I really appreciate that this recipe only makes 2 pints; we’re still working through the 27 jars of cucumber pickles I made last summer.

    • Right!? This was my first time trying asparagus. I stuck with 2 pints because a) asparagus is still pretty pricey, and b) I had no clue how it’d turn out.

  2. Asparagus Round-Up -

  3. Asparagus Round-Up - WellPreserved

Leave a Reply

Your email address will not be published. Required fields are marked *