Pickled Asparagus

Kitchen Tested
  • Yield servings

Save that pickle juice. It's great to reuse in making pickled asparagus.

Mark Boughton

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears.


1 pound asparagus
1 Juice from (24-ounce) jar dill pickles


  1. Snap off tough ends of asparagus. Bring a large pot of water to a boil. Drop in asparagus and cook 2 minutes. Drain and rinse under cold water. Cut spears to the height of the pickle jar. Place in juice. Cover with lid. Refrigerate at least 1 day.

Recipe by Liz Shenk



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