Asparagus makes excellent refrigerator pickles.
These quick pickles are tart and crisp and require no canning. Pickled in a wine-forward brine, they’re ideal for brunch, snacking, a charcuterie board, or as a bright side dish.
If you haven’t tried quick pickles yet, they’re sometimes called refrigerator pickles. They’re pickles you prepare without canning, so they’re stored in the fridge. Refrigerator pickles are fast, perfect for small batches when you want to preserve a few vegetables or rescue produce that’s nearing the end of its freshness.
That’s exactly what happened here: I had a bunch of asparagus sitting in the crisper for a few days with no plan. Quick pickles saved the day—turning produce that would have spoiled into a month’s worth of snackable pickles.
Refrigerator pickles can last several months in the fridge, but for best quality I recommend using these asparagus pickles within about a month. The flavor deepens after a couple of days, so give them some time to develop before sampling.
Ingredients:
- Kosher salt — avoid iodized table salt; pickling salt also works.
- Sugar
- Mustard seeds — white or brown.
- Shallots — thinly sliced.
- White wine vinegar — preferably around 6% acidity.
- Dry white wine
- Tarragon sprigs — fresh is best; dried will do in a pinch.
- Asparagus — trimmed to fit jars.
Instructions.
- Gather the ingredients: kosher salt, sugar, mustard seeds, white wine vinegar, dry white wine, shallots, and tarragon.
- Prep the vegetables: Peel and thinly slice the shallots. Trim the woody ends of the asparagus and snap the stalks so they fit upright in your jars.
- Pack the jars: Stand the asparagus in clean quart jars—long stalks in a larger jar, shorter pieces in a smaller jar. Tuck sliced shallots and mustard seeds between the spears.
- Make the brine: In a lidded jar, combine the kosher salt, sugar, mustard seeds, sliced shallots, white wine vinegar, and dry white wine. If using dried tarragon, add it now. Shake until salt and sugar dissolve. Add 1 cup water, pour the brine over the packed vegetables, and tuck in fresh tarragon sprigs. Add more water if necessary to keep everything submerged.
- Seal the jars and refrigerate. Let them rest at least a couple of days for best flavor; they will keep up to one month for peak quality.
Tips for making refrigerator pickles:
Use fresh herbs when possible. If substituting dried herbs, start with about 1/2 to 1 teaspoon per jar, depending on strength.
Quick pickles develop their best flavor after a couple of days. You can taste them sooner, but waiting two to three days will yield a more balanced profile.
You can reuse the refrigerator pickle brine up to two more times as long as it remains clear and has not been heated. This makes it easy to make another batch when you buy more asparagus.
This brine also works well with other vegetables such as cucumbers or zucchini.
These are a must-make!
We loved these—tart, winey, and irresistibly crunchy. The white wine adds a roundness that pairs wonderfully with the vegetal brightness of asparagus. They’re great for holiday brunches, like Easter or Mother’s Day, or anytime during asparagus season.
Enjoy them straight from the jar, chop them into salads, garnish a Bloody Mary, or add them to a charcuterie board for a flavorful, elegant touch.
More quick pickles to try.
Recipe.
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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% acidity
- 1 ½ cups dry white wine
- 8 small tarragon sprigs or 1 teaspoon dried
- 2 pounds asparagus trimmed
Instructions
-
Pack vegetables into two clean 1-quart glass jars.
-
In another jar, combine the salt, sugar, mustard seeds, sliced shallots, white wine vinegar, and dry white wine. Shake until sugar and salt dissolve. Add 1 cup water and pour the brine over the vegetables.
-
Tuck tarragon sprigs between the asparagus. Add more water if needed to keep vegetables submerged. Close the jars and refrigerate overnight or up to one month.
Notes
- Kosher salt — do not use iodized table salt; pickling salt is an alternative.
- Mustard seeds — white or brown work well.
- White wine vinegar — aim for about 6% acidity if available.
- Tarragon sprigs — fresh gives the best flavor; dried can be used sparingly.
Use fresh herbs when possible. If switching to dried herbs, use roughly one-half to one teaspoon per jar depending on intensity.
Refrigerator pickles need to age for a couple of days to develop full flavor. They’re technically edible sooner, but the taste improves after resting.
You can reuse the brine up to two additional times as long as it remains clear and has not been boiled. It’s a simple way to make more batches with minimal effort.
This brine is versatile—try it with other vegetables like cucumbers or zucchini.
Equipment
Nutrition
I originally adapted this recipe from Food and Wine and adjusted it slightly to suit refrigerator pickling and home kitchens.
This post was first published in May 2011 and has been updated for 2023.