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    Home » Canning and Preserving

    Winey Briny Asparagus Refrigerator Pickles

    LAST UPDATED: February 22, 2019 PUBLISHED: February 20, 2019 By Pam Greer 39 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    Asparagus makes the best refrigerator pickles!  These are tart and crisp and require no canning!  Pickled in a wine brine, these asparagus pickles are perfect for brunch, snacks, on a charcuterie board or as a side dish.

    Click here to pin these Winey Briny Refrigerator Pickles now! 

    Two jars of asparagus refrigerator pickles.

    Quick or Refrigerator Pickles

    Have you discovered the joy that is quick pickles?  They are called either quick pickles or refrigerator pickles.   They are simply pickles that you make that don't require any canning.  Since they aren't canned, they must be refrigerated.

    Refrigerator pickles are so easy to make!  They are the perfect small batch preserving method for when you have some vegetables that you need to use up or want to save for later.

    Like these refrigerator asparagus pickles.  This asparagus had been sitting in my produce drawer for four days.  I had no plans for it, but I didn't want it to go bad.  Quick pickles to the rescue!

    If you're wondering how long you can keep refrigerator pickles, most will keep in the refrigerator for 3-4 months!   I recommend that with these asparagus pickles, you use them up within a month.    So, I took a vegetable that would have lasted only a few more days in my produce drawer and turned it into something we can snack on for a month!

    Ingredients in these Winey Briny Quick Pickled Asparagus

    • Kosher Salt - do not use iodized table salt, can also use pickling salt.
    • Sugar
    • Mustard Seeds - white or brown.
    • Shallots
    • White Wine Vinegar - preferably 6% acidity
    • Dry White Wine
    • Tarragon Sprigs - can substitute dry, but fresh is ideal.
    • Asparagus

    Two jars of asparagus refrigerator pickles.

    How to make Winey Briny Refrigerator Pickles

    1. Assemble your ingredients:  kosher salt, sugar, mustard seeds, white wine vinegar, dry white wine, and tarragon.
    2. Prep your vegetables:  peel and thinly slice the shallots.  Trim the bottom of the asparagus and then snap off the ends to make asparagus that is just long enough to fit in your jars.
    3. Pack the jars - place the long asparagus stalks into your bigger jar.  Place the ends in a smaller jar.
    4. Prepare the brine - combine the kosher salt, sugar, mustard seeds, shallots, white wine vinegar, and tarragon (if using dried)  in a lidded jar.  Shake until the sugar is dissolved.   Add 1 cup of water and pour the brine over the vegetables, tuck in the tarragon sprigs.   Add extra water if needed to keep vegetables submerged.
    5. Close the jar and refrigerate for up to one month.

    Tips for making refrigerator pickles:

    Use fresh herbs when possible.  If using dried, depending on the strength of the herb, one half to one teaspoon per jar is usually enough.

    Refrigerator pickles need to age for a couple of days before sampling to let the pickled flavor develop.  You can eat them earlier, but they are best if allowed to brine for a couple of days.

    You can reuse refrigerator pickle brine two times as long as it is not murky or cloudy and hasn't been heated up.  So, if you pick up another bunch of asparagus, make another batch!

    You can also use other vegetables with this brine - cucumbers or zucchini would be good!

    You Have to Make These Quick Pickles

    These were so good!!  We couldn't stop snacking on them.  The combination of the white wine with the asparagus really made these pickles special.  They would be perfect for a brunch - maybe Easter or Mother's Day - or any brunch!

    We snacked on them like we would any pickle.  I also used them in salads and even in a Bloody Mary!   They are amazing on a charcuterie board.

    Looking for More Refrigerator Pickles

    Refrigerator Bread and Butter Pickles

    Quick Summer Squash Pickles

    Quick Pickled Onions

    Spicy Quick Pickled Cucumbers

    I'd love it if you let me know if you try these pickles!  You can tag me and follow me on Pinterest | Instagram | Facebook

    Print Pin Save Saved!
    5 from 7 votes

    Winey Briny Quick Pickles–Asparagus

    You're going to want to have a jar of these quick pickled asparagus in your fridge all during asparagus season! 
    Course Condiment
    Cuisine American
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 10
    Calories 71kcal
    Author Pam

    Ingredients

    • 3 tablespoons kosher salt
    • 1 tablespoon sugar
    • 2 tablespoons mustard seeds
    • ¼ cup shallots sliced lengthwise
    • 1 ¼ cups white wine vinegar 6 percent acidity
    • 1 ½ cups dry white wine
    • 8 small tarragon sprigs or 1 teaspoon dried
    • 2 pounds asparagus trimmed

    Instructions

    • Pack vegetables into 2 clean 1-quart glass jars. 
    • In another jar, combine the salt, sugar, mustard seeds, sliced shallots, vinegar and white wine (add dried herbs if using) and shake until the salt and sugar dissolve. Add 1 cup of water and pour the brine over the vegetables. 
    • Tuck the tarragon sprigs between the vegetables. Add enough water to cover the vegetables and keep them submerged. Close the jars and refrigerate overnight or for up to 1 month.

    Notes

    • Kosher Salt - do not use iodized table salt, can also use pickling salt.
    • Mustard Seeds - white or brown.
    • White Wine Vinegar - preferably 6% acidity
    • Tarragon Sprigs - can substitute dry, but fresh is ideal.
    Use fresh herbs when possible.  If using dried, depending on the strength of the herb, one half to one teaspoon per jar is usually enough.
    Refrigerator pickles need to age for a couple of days before sampling to let the pickled flavor develop.  You can eat them earlier, but they are best if allowed to brine for a couple of days.
    You can reuse refrigerator pickle brine two times as long as it is not murky or cloudy and hasn't been heated up.  So, if you pick up another bunch of asparagus, make another batch!
    You can also use other vegetables with this brine - cucumbers or zucchini would be good!

    Nutrition

    Calories: 71kcal | Carbohydrates: 6g | Protein: 2g | Sodium: 2099mg | Potassium: 260mg | Fiber: 2g | Sugar: 3g | Vitamin A: 720IU | Vitamin C: 5.8mg | Calcium: 43mg | Iron: 2.6mg

    I am sharing this post with Full Plate Thursday

    I found this recipe originally at Food & Wine and modified it slightly.

    This post was originally published in 2011 and has been updated for 2019.

    More Easy Small Batch Canning and Preserving Recipes

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    Reader Interactions

    Comments

    1. Miz Helen says

      February 26, 2019 at 1:31 pm

      5 stars
      I can't wait to try this recipe with some of my garden asparagus, it sure looks good! Thanks so much for sharing with us at Full Plate Thursday, we hope you have a great week & come back soon!
      Miz Helen

      Reply
      • Pam Greer says

        February 26, 2019 at 1:42 pm

        Thanks for hosting!

        Reply
    2. Alexandra @ It's Not Complicated Recipes says

      February 22, 2019 at 1:36 am

      5 stars
      I absolutely love pickles, and make my own - but never before with asparagus! I am so excited to try this 🙂

      Reply
      • Pam Greer says

        February 22, 2019 at 8:06 am

        You'll love them and you have to let me know what you think!

        Reply
    3. Sharon Chen says

      February 21, 2019 at 10:24 am

      5 stars
      It's the first time I encountered pickles that are asparagus! Looks yummy and delicious 🙂

      Reply
    4. Ellen Pilch says

      February 21, 2019 at 10:17 am

      I need to try these when our asparagus comes in.

      Reply
      • Pam Greer says

        February 21, 2019 at 1:22 pm

        You do, and you'll have to let me know what you think!

        Reply
    5. Dannii says

      February 21, 2019 at 9:54 am

      5 stars
      I LOVE, LOVE, LOVE pickles, but I have never had asparagus pickles before. Definitely giving that a try.

      Reply
    6. Annemarie says

      February 21, 2019 at 9:43 am

      5 stars
      I do love making quick pickled onions, but I haven't branched out beyond that. These asparagus pickles look like a perfect way to get more into pickling. I'm going to have to try these as soon as I can get some good asparagus at the store. (Which is oddly enough quite soon since things will be getting warmer down south.)

      Reply
    7. Sues says

      February 21, 2019 at 9:23 am

      5 stars
      I love asparagus and I love pickles, so how have I never thought to make asparagus pickles before?? Something tells me I'd be snacking on them right out of the jar!

      Reply
    8. Julia says

      February 21, 2019 at 8:55 am

      5 stars
      Easy and tasty recipe! Will be making them again!

      Reply
    9. Jennifer Stewart says

      May 19, 2015 at 9:13 pm

      I have never tried pickled asparagus despite my mother's nagging. I have just started pickling things and I wanted to try this! Can't wait to make this recipe!

      Reply
    10. Alyssa @ Simply Quinoa says

      May 19, 2015 at 9:13 pm

      I've seriously got to try these! Now that asparagus is back in season, it's all I'm craving!

      Reply
    11. Lauren @ Wicked Spatula says

      May 19, 2015 at 4:28 pm

      I love quick pickling things but it always slips my mind. Asparagus is my favorite pickled vegetable, definitely trying soon!

      Reply
    12. Kristina says

      May 19, 2015 at 12:41 pm

      Mmm, asparagus is one of those things I LOVE to find new ways to use - saving this to try soon, thanks!

      Reply
    13. Marye says

      May 19, 2015 at 11:47 am

      I've made regular pickles but never quick ones. I'm going to give this a try!

      Reply
    14. Laura says

      May 19, 2015 at 10:18 am

      First, I get way too many recipe emails also. Second, chickens on a junebug CRACKED me up. Third--OMG these look good!!!!

      Reply
    15. eat good 4 life says

      March 16, 2015 at 8:55 pm

      I would eat all these asparagus all by myself at once. They looks delicious and I love anything pickled!

      Reply
    16. Rebecca @ Strength and Sunshine says

      March 16, 2015 at 6:27 pm

      Tarragon and white wine...perfect!

      Reply
    17. Kirsten says

      March 16, 2015 at 5:02 pm

      Pam,
      I've never tried to pickle asparagus, but I'm keeping this in mind if I don't have immediate roasting plans for the first bunch from the farm share. It looks too good not to try.
      Thanks!

      Reply
    18. Preserving Beauty says

      July 11, 2011 at 11:29 am

      Those are beautiful! I just purchased some cukes this weekend and am looking even more forward to picking them now!

      Reply
    19. viv{re} says

      June 08, 2011 at 4:41 pm

      i've always wanted to try this! looks soo yummy!

      Reply
    20. Sean says

      June 08, 2011 at 4:47 pm

      I'm the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It's sort of like Tastespotting, but specific to the niche. I'd love for you to submit this to the site. Good stuff!

      Reply
    21. Abby says

      June 05, 2011 at 11:34 pm

      what a neat idea! And impressive to bring out for friends...

      Reply
    22. Couscous & Consciousness says

      June 05, 2011 at 9:17 am

      Wow, what a brilliant way to keep asparagus and other summer vegetables. I'm thinking courgettes and also cauliflower would be great treated this way. I am soooo going to try this when summer comes back to New Zealand.

      Sue 🙂

      Reply
    23. Savories of Life says

      June 05, 2011 at 1:52 am

      Great! Love cat pictures too. Come on over.

      Reply
    24. Lea Ann says

      June 04, 2011 at 8:49 pm

      Ditto, I get so many recipes it's crazy. I did indeed save this same email from Food and Wine and just haven't had a chance to give it a try. They look fabulous Pam.

      Reply
    25. Joanne says

      June 04, 2011 at 11:08 am

      I didn't realize how much I loved quick pickling until last year...and now I'm hooked! This brine sounds super tasty!

      Reply
    26. 5 Star Foodie says

      June 04, 2011 at 2:31 am

      Sounds like an excellent method and I love the idea of pickled asparagus!

      Reply
    27. La Table De Nana says

      June 03, 2011 at 11:30 pm

      My family would love these! What a novel idea.

      Reply
    28. Barbara says

      June 03, 2011 at 11:03 pm

      That's really unusual, Pam. I think I'd love this! Looks easy enough to do too. Did you see that Mary at One Perfect Bite has asparagus pesto today? Will be trying that too.

      Reply
    29. Jane@Cottage at the Crossroads says

      June 03, 2011 at 6:16 pm

      Well, I love asparagus any way its prepared so I know that I'd like this. I made some refrigerator pickles recently with cucumbers. I just spent the past 2 days making traditional processed pickles and I concluded that it was way too much work!

      Reply
    30. Marjie says

      June 03, 2011 at 9:12 pm

      You are the queen of pickles, no doubt! I could never subscribe to recipe sites, because I'd get lost in thinking about them, and never cook.

      Reply
    31. SusanD says

      June 03, 2011 at 4:39 pm

      Easy peasy. Love that. Thanks for sharing. Blessings, SusanD

      Reply
    32. Kim says

      June 03, 2011 at 3:52 pm

      I love a good quick pickle too, but 24 sprigs of tarragon? That certainly does seem like a bit too much. I'm with you on that one. Love the idea of asparagus pickles.

      Reply
    33. Kirsten Lindquist says

      June 03, 2011 at 1:13 pm

      I love quick pickles too! Great idea on the asparagus, I always feel like I have to gobble them up as soon as I buy them. Now I know better, thanks!

      Reply
    34. Pam says

      June 03, 2011 at 3:13 pm

      I totally want to do this! I've never pickled anything but I have always wanted to try.

      The cobb salad down below has me drooling.

      Reply
    35. June says

      June 03, 2011 at 2:46 pm

      Yum - love pickled asparagus though I've usually made it with dill. I MUST try tarragon. It looks "divoon" (I'm gonna' let the "chickens on a June bug" reference pass) LOL

      Reply
    36. Melynda says

      June 03, 2011 at 12:41 pm

      That would be a delicate brine and perfect for asparagus.

      Reply

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