Quick & Easy Asparagus Pickling

Yield: About 1 pint


Pickling Suggestions:

  • 1/2 lb asparagus sweet peas, cucumbers or other vegetables (well cleaned!)
  • 1/2 lb red onion thinly sliced

Pickling Brine:

  • 1/3 cups distilled white vinegar
  • 1/2 cups water
  • The zest & juice of 1 lemon
  • 3 sprigs fresh dill
  • 2 tablespoons sugar
  • 1 small 1 inch piece of ginger, julienned
  • 1 teaspoon dill seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon sea salt or kosher salt
  • 1/2 teaspoon black pepper


  1. Combine and mix together the brine ingredients in a medium bowl. Using a small mesh strainer or a slatted spoon, scoop up the solids (seeds, sprigs, etc.) and divide them proportionally between the jars.
  2. Arrange your clean veggies in your pickling jars. Pour the rest of the brine over the vegetables, covering them entirely.
  3. Refrigerate for at least 1 hour … or preserve them with your water bath canner for later.