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Recipe: Pickled asparagus

Serves 6

Medically reviewed on Apr 2, 2018

Dietitian Tip

To ensure food safety, be sure to sterilize the jars and lids by simmering them in water for 5 minutes and then letting them cool to room temperature. Then fill with asparagus mixture.


  • 1 pound fresh asparagus, trimmed (about 3 cups)
  • 1/4 cup pearl onions
  • 1/4 cup white wine vinegar
  • 1/4 cup cider vinegar
  • 1 sprig fresh dill
  • 1 cup water
  • 2 whole cloves
  • 3 cloves garlic, whole
  • 8 whole black peppercorns
  • 1/4 teaspoon red pepper flakes
  • 6 whole coriander seeds


Trim off the woody ends of the asparagus and cut spears into lengths that will fit into the jars. Place spears in colander, wash well and drain. Trim onions. Combine all ingredients in air tight containers. Refrigerate up to 4 weeks.

Nutritional Analysis (per serving)

Serving Size1/2 cup
Carbohydrate4 g
Cholesterol0 mg
Fiber2 g
Protein2 g
Sodium5 mg
Monounsaturated Fattrace
Saturated Fattrace
Total Fattrace

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