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!
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
How to make Winey Briny Refrigerator Pickles
- Assemble your ingredients: kosher salt, sugar, mustard seeds, white wine vinegar, dry white wine, and tarragon.
- 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.
- Pack the jars - place the long asparagus stalks into your bigger jar. Place the ends in a smaller jar.
- 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.
- 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
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
Winey Briny Quick Pickles–Asparagus
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.
Nutrition
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.
Miz Helen says
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
Pam Greer says
Thanks for hosting!
Alexandra @ It's Not Complicated Recipes says
I absolutely love pickles, and make my own - but never before with asparagus! I am so excited to try this 🙂
Pam Greer says
You'll love them and you have to let me know what you think!
Sharon Chen says
It's the first time I encountered pickles that are asparagus! Looks yummy and delicious 🙂
Ellen Pilch says
I need to try these when our asparagus comes in.
Pam Greer says
You do, and you'll have to let me know what you think!
Dannii says
I LOVE, LOVE, LOVE pickles, but I have never had asparagus pickles before. Definitely giving that a try.
Annemarie says
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.)
Sues says
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!
Julia says
Easy and tasty recipe! Will be making them again!
Jennifer Stewart says
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!
Alyssa @ Simply Quinoa says
I've seriously got to try these! Now that asparagus is back in season, it's all I'm craving!
Lauren @ Wicked Spatula says
I love quick pickling things but it always slips my mind. Asparagus is my favorite pickled vegetable, definitely trying soon!
Kristina says
Mmm, asparagus is one of those things I LOVE to find new ways to use - saving this to try soon, thanks!
Marye says
I've made regular pickles but never quick ones. I'm going to give this a try!
Laura says
First, I get way too many recipe emails also. Second, chickens on a junebug CRACKED me up. Third--OMG these look good!!!!
eat good 4 life says
I would eat all these asparagus all by myself at once. They looks delicious and I love anything pickled!
Rebecca @ Strength and Sunshine says
Tarragon and white wine...perfect!
Kirsten says
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!
Preserving Beauty says
Those are beautiful! I just purchased some cukes this weekend and am looking even more forward to picking them now!
viv{re} says
i've always wanted to try this! looks soo yummy!
Sean says
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!
Abby says
what a neat idea! And impressive to bring out for friends...
Couscous & Consciousness says
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 🙂
Savories of Life says
Great! Love cat pictures too. Come on over.
Lea Ann says
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.
Joanne says
I didn't realize how much I loved quick pickling until last year...and now I'm hooked! This brine sounds super tasty!
5 Star Foodie says
Sounds like an excellent method and I love the idea of pickled asparagus!
La Table De Nana says
My family would love these! What a novel idea.
Barbara says
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.
Jane@Cottage at the Crossroads says
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!
Marjie says
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.
SusanD says
Easy peasy. Love that. Thanks for sharing. Blessings, SusanD
Kim says
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.
Kirsten Lindquist says
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!
Pam says
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.
June says
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
Melynda says
That would be a delicate brine and perfect for asparagus.