Asparagus Pickled with Tarragon and Green Garlic

Serving size:
 3 Wide-Mouth Pint Jars


    • 3 lb
    • asparagus
    • 1
    • green garlic (head, or 3 cloves of regular garlic)
    • 3
    • tarragon (branches, fresh)
    • 1 1⁄2
    • bay leaves
    • 1 1⁄2
    • dried chiles
    • 18
    • black peppercorns (whole)
    • 15
    • coriander seeds
    • 6
    • allspice berries
    • 1 1⁄2 c
    • white wine vinegar
    • 1 1⁄2 c
    • water
    • 2 T
    • sugar
    • 2 1⁄2 t
    • salt
45 minutes
Ready in
45 minutes


Asparagus is preserved here with its seasonal companions of tarragon and green garlic. Regular garlic is a fine substitute though!

Adapted from www.savingtheseason,com


Pare the ends and peel the bases of the asparagus stalks, then cut into 4-inch lengths to fit jars. If using green garlic, peel the outer layer, then trim and cut into quarters.

Arrange three sterilized wide-mouth pint jars (see note) on a countertop. Into each jar, place a quarter-head of green garlic (or a clove of regular garlic), 1 branch of fresh tarragon, 1/2 a bay leaf, 1/2 a dried red chili, 6 peppercorns, 5 coriander seeds, and 2 whole allespice. Set aside.

Fill a large bowl of water with ice cubes and cold water. Set aside. Blanch the asparagus in a pot of rapidly boiling water until bright green, just about 45 seconds. Transfer to the ice water bath with a slotted spoon. Drain, then pack the asparugus spears snugly into the jars, but don't overcrowd.

In a small saucepan, combine the vinegar, water, sugar and salt. Bring to a boil over high heat, and stir until sugar and salt have dissolved. Fill each jar with the hot vinegar mixture, leaving a 1/2-inch at the top. Wipe the rims with a clean damp cloth, and seal. Finish by processing submerged in boiling water for 10 minutes, starting the 10 minutes when the water returns to a rolling boil after putting the jars in.

Set on a counter to cool, then store in a cool, dark place. Enjoy them immediately, but store in the refrigereator after opening.


To sterilize jars, submerge them right-side up in boiling water for 10 minutes. 

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