- Shockingly Delicious - https://www.shockinglydelicious.com -

Refrigerator Pickled Asparagus

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine.

If you’d like to wow your brunch guests, make pickled asaparagus for them — it goes with everything, and adds a nice spark to the plate. Tender asparagus spears make a wonderful pickle, easily done in the refrigerator in about a week.

Welcome to #BrunchWeek 2018, everyone, hosted by Love and Confections [1] and A Kitchen Hoor’s Adventures [2]! This year is even bigger and better than ever! Thirty eight bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week (over 150!) including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts. Our BrunchWeek sponsors are helping us give away some great prizes, so we’d love if you would take a moment to read about it (below the recipe) and what you can win!

Sponsors, thank you so much.

How do you make Refrigerator Pickled Asaparagus?

One of our sponsors is Michigan Asparagus [3], so I am happy to showcase how easy this recipe is featuring their fresh, crisp asparagus that’s in season starting rightthisminute. It is one of the only (and largest) domestic production regions for U.S.-grown asparagus, and you know I’m always happiest using U.S. produce rather than imports.

Cutting the asparaagusStart by cutting your asparagus to fit the jars you are using. I seriously get out my tape measure and cut the spears to the exact size, since there is nothing more annoying than getting the jars packed and seeing that your lid is going to squish the tips. Michigan Asparagus spears are hand harvested, so “snapped” instead of being cut, for fresher, more usable asparagus with less of a woody end.

Asparagus cut

Look how pretty they are, all lined up in neat rows?

Refrigerator Pickled Asparagus in a jar on ShockinglyDelicious.com

You’ll pack each jar with the cut stalks and tips, along with fresh garlic and sprig of thyme, then fill with hot pickling brine.

2 jars of Refrigerator Pickled Asparagus on a white marble background on ShockinglyDelicious.com

I used squeaky clean repurposed jam jars, but you can use official canning jars if you like. Suit yourself. Since we are curing these in the refrigerator, I was not worried about 2-piece official canning lids, and I like these Maman jam jars for their size and already-decorated fun lids.

How do you serve Pickled Asparagus?


Refrigerator Pickled Asparagus

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 3 pints

Refrigerator Pickled Asparagus


  • 3 pounds fat fresh asparagus {I used Michigan Asparagus}
  • 1 1/2 cups white-wine vinegar
  • 1 1/2 cups water
  • 1 1/2 teaspoons kosher salt (+ more for the blanching pot)
  • 2 tablespoons sugar {I used vanilla sugar [5] made with Dixie Crystals}
  • 1/4 teaspoon black peppercorns, cracked (put peppercorns in a small zippertop plastic bag, use a cutting board to protect your counters, and use a hammer or the side of a can to tap lightly to crush the peppercorns)
  • Pinch of ground allspice (or a couple of whole allspice berries, crushed as with peppercorns above)
  • 1 bay leaf
  • A few sprigs fresh thyme
  • 5 whole cloves garlic, peeled and cut in half vertically


  1. Heat a large pot of water for blanching the asparagus. Salt the water with 1 tablespoon per quart of water in the pot. Separately, add ice to a large bowl and fill with ice water (this is to quickly cool the aparagus later; set this aside).
  2. In a separate saucepan, combine the vinegar, water, 1 1/2 teaspoons salt, sugar, pepper, allspice, bay leaf and a sprig of thyme (save the rest of the thyme for the jars). Bring to a rolling boil, then remove from heat and allow to steep for 15 minutes off heat.
  3. Prepare the asparagus: Snap off or cut off the woodiest ends of the spears. Trim the stalks to the size of your jar. I measure the jar, and then use a measuring tape or ruler while cutting so my spears will fit without being squished by the lid. Blanch the asparagus in the boiling water for about 90 seconds, working in batches if you don't have room in the pot for the asparagus to boil freely. Spears should be pliable but still firm, with a bright green color. Remove blanched asparagus from the boiling water and plunge it into the ice water to shock it and stop the cooking. Remove from ice water and dry on a towel.
  4. Pack the jars; Pack the spears into squeaky clean wide-mouth pint jars, along with a fresh sprig of thyme. Add the garlic to the jars, dividing equally.
  5. Strain the pickling syrup and pour syrup into the jars. Screw lids on tightly and place jars in refrigerator to marinate. Allow asparagus to pickle for a week before you open the lid and enjoy it!


Recipe source: Inspired by a recipe in the book "Saving the Season. A Cook's Guide to Canning, Pickling, and Preserving," by Kevin West.

Canning: If you would like to can this recipe to make it pantry shelf-stable, be sure to bring the syrup back to a full boil before pouring into the jars, and leave 1/2-inch headspace. Seal the jars and process in a boiling-water bath for 10 minutes. Remove from bath, listen for the lids to pop which shows they are sealed, and then allow to cool before storing. Wait a week before opening.

https://www.shockinglydelicious.com/refrigerator-pickled-asparagus/ [6]

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.

Easy Refrigerator Pickled Asaparagus in jars against a marble background on ShockinglyDelicious.com Giveaway!

We have a wonderful giveaway for brunch week, from our generous sponsors. Take a look at the 7 prizes…

DC BW 2018Prize #1

Dixie Crystals [7] is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer and a case of Dixie Crystals Extra Fine Granulated Sugar. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products [8] guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Cabot Prize CollagePrize #2

Cabot Creamery Co-operative [9] is giving one winner a Cheese Board Set, including a slate cheese board, Boska cheese knife, Legacy Collection Cabot Cheddars, Founders 1919 Collection Cheddars, Waxed Private Stock, Waxed Vintage Choice, and 3 Year Artisan cheeses. Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

LorAnn logo giveawayPrize #3

LorAnn Oils and Flavors [10] is giving one winner A Baking and Candy Making Prize package. The package includes: ceramic serving platter, a collection of 5 LorAnn Bakery Emulsions, one each of LorAnn Madagascar vanilla extract and Madagascar vanilla bean paste, Lollipop cookbook along with re-usable candy mold, candy packaging accessories, candy thermometer, and a pack of 3 LorAnn super-strength candy oils. Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at www.LorAnnOils.com [10] to shop, learn, and discover new recipe ideas.

cal-o logo giveawayPrize #4

Cal-Organic Farms [11] is giving one winner a Cal-Organic prize package complete with kitchen supplies, a portable cooler bag and branded apparel—everything you need to take your delicious #BrunchWeek recipes on-the-go! The package includes a custom-made Tilit apron, cooler bag, kitchen knife, vegetable peeler, t-shirt, hat, notepad and pen.Cal-Organic Farms is the largest organic vegetable producer in the United States. Supplying more than 65 year-round and seasonal varieties, we are proud to grow 100% of our produce on family-owned acreage in California.

MIAsparagus_CardPrize #5

Michigan Asparagus [3] is giving one winner a $100 cash gift card. Michigan Asparagus is known for its hand-snapped fresh asparagus. It is available May-June and grown mostly in Oceana County along the shores of Lake Michigan. Remember to buy U.S. for the freshest of the fresh.

EB_LOGOPrize #6

Eggland’s Best [12] is giving one winner an Eggland’s Best Kitchen Essential Prize Package that includes 1 month of free Eggland’s Best Eggs along with Hard-Cooked Peeled Egg coupons, a freezer bag to carry your groceries, kitchen essentials, (whisk, spatula, pot holders, cutting board, frying pan), Eggland’s Best brand new cookbook, and a plush Eggland’s Best egg. Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?

CentoLogoPrize #7

Cento Fine Foods [13] is giving one winner a Cento Classico gift basket, which contains imported products from Cento and their family of brands. Cento Fine Foods, the premier Italian food distributor, importer and producer in the United States, presents a distinctive line of more than 1,000 authentic Italian style products produced from only the finest ingredients. A family owned and operated company spanning three generations, Cento continues to provide premium quality, exceptional products at the best consumer value. Taste the difference quality makes and see why you can “Trust Your Family With Our Family.”

Enter the contest using the Rafflecopter widget below

a Rafflecopter giveaway [14]

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Cà Phê Trứng (Vietnamese Egg Coffee) [15] from Tara’s Multicultural Table.
Cold Brew with Hazelnut Simple Syrup [16] from The Barbee Housewife.
Hazelnut Milk Punch [17] from Culinary Adventures with Camilla.
Irish Coffee [18] from My Catholic Kitchen.
Strawberry Frosé [19] from Love and Confections.

BrunchWeek Appetizers:
Everything Bagel Dip [20] from Rants From My Crazy Kitchen.

BrunchWeek Egg Dishes:
Bacon, Asparagus and Spinach Frittata [21] from Eat Move Make.
Cauliflower Waffles [22] from Caroline’s Cooking.
Cheesy Hashbrown Casserole [23] from Karen’s Kitchen Stories.
Deviled Eggs with Capers, Cucumber and Red Onion [24] from Family Around the Table.
Farmers Casserole [25] from A Day in the Life on the Farm.
Ham & Artichoke Strata [26] from The Chef Next Door.
Ham, Asparagus and Gruyere Quiche [27] from The Redhead Baker.
Hash Brown Waffles with Bacon & Eggs [28] from Amy’s Cooking Adventures.
Mom’s Egg Salad Sandwich [29] from Girl Abroad.
Spicy Pimento Cheese Omelet [30] from For the Love of Food.

BrunchWeek Breads, Grains, and Pastries:
Bacon and Cheese Twists [31] from Big Bear’s Wife.
Caramel Apple Dutch Baby [32] from The Bitter Side of Sweet.
Carrot Cake Muffins [33] from A Kitchen Hoor’s Adventures.
Chocolate Chip Pecan Cinnamon Rolls [34] from Pass the Sushi.
Coconut Cream Pie Donuts [35] from 4 Sons ‘R’ Us.
Coconut Raspberry Skillet Pancake [36] from Books n’ Cooks.
Danish Twists with Cream Cheese Filling [37] from That Skinny Chick Can Bake.
Fench Toast Muffin Bites [38] from Daily Dish Recipes.
Make Ahead Mocha Granola [39] from Wholistic Woman.
Snickerdoodle Pancakes [40] from Mildly Meandering.
Toasted Coconut Granola [41] from Cooking With Carlee.

BrunchWeek Main Dishes:
Antipasto Pizza [42] from Strawberry Blondie Kitchen
Asparagus & Crab Cake Benedict [43] from The Crumby Kitchen
Breakfast Pizza [44] from Hezzi-D’s Books and Cooks.
Corned Beef Hash Benedict [45] from Sweet Beginnings.
Mini Breakfast Pot Pies [46] from Forking Up.

BrunchWeek Fruits, Vegetables and Sides:
I Dream of Hawaii Smoothie Bowl [47] from Brunch-n-Bites.
Prosciutto-Wrapped Pineapple Spears [48] from Kudos Kitchen by Renee.
Refrigerator Pickled Asparagus [6] from Shockingly Delicious

BrunchWeek Desserts:
Breakfast Oatmeal Thumbprint Cookies [49] from The Spiffy Cookie.
Brown Sugar Cinnamon Coffeecake [50] from It Bakes Me Happy.
Chocolate Coffee Maple Cupcakes [51] from The PinterTest Kitchen.

Disclaimer: Thank you to #BrunchWeek sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.