The Best Pickled Asparagus Recipe

The proof is in the jar – taste for yourself why this pickled asparagus recipe lives up to its name!

From "Welcome to the Farm"
June 2018

  • pickled asparagus
    A combination of spices such as black peppercorns, garlic, and red pepper flakes pack this pickled asparagus with flavor and organic mustard seeds give it a nice zest.
    Photo by Shaye Elliot
  • cover
    “Welcome to the Farm” by Shaye Elliot is a comprehensive guide for all readers wanting to grow their own food and live a homestead life from their backyard.
    Cover courtesy Lyons Press
  • pickled asparagus
  • cover

Total Hands-On Time: 45 min

Preparation Time: 30 min

Cook Time: 15 min

Yield: 1 quart jar

In Welcome to the Farm: How-to Wisdom from The Elliott Homestead, Shaye Elliot teaches readers how they can live a homestead lifestyle without a farm. In this fully illustrated how-to, Elliot shows readers how to harvest their own vegetables, milk a dairy cow, cam jams and jellies, and more! The following excerpt is from Chapter 2, "Preserving the Harvest."

The title of this recipe may lead you to believe that this is the best pickled asparagus recipe. And that, my friends, would be a correct statement.


For each quart jar, you will need:

  • 1 clove of garlic
  • 1/2 teaspoon organic red pepper flakes
  • 1/4 teaspoon sea salt
  • 1 teaspoon organic dill seeds
  • 1 teaspoon organic dried oregano
  • 1 teaspoon organic mustard seeds
  • 1/2 teaspoon organic black peppercorns
  • 10 to 20 spears of fresh and local asparagus, depending on spear size


  1. Wash and sterilize the mason jars. Line them up on the counter like little ducks in a row.
  2. Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns.
  3. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar standing up. Gently stuff each quart jar with as many asparagus spears as it will hold. You should now have quart jars full of spices and asparagus spears, correct? Correct.
  4. Heat up a vinegar brine of 50 percent filtered water and 50 percent white vinegar to near boiling. The amount you need will vary depending on how many quart jars you are processing.
  5. Gently pour the hot vinegar brine into each asparagus-filled quart jar, leaving 1/4 inch headspace at the top. Secure a sterilized lid and band onto each quart jar.
  6. Process the asparagus for 15 minutes in a boiling-water-bath canner. Gently remove and set on the counter to seal.

For more canning tips and recipes:

More from Welcome to the Farm:

Excerpted with permission from Welcome to the Farm, by Shaye Elliot. Published by Lyons Press, © 2017.

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