Homemade Pickled Asparagus


Pickled Asparagus Recipe

Pickled Asparagus

1 pound fresh asparagus
1 lemon, organic preferable

Per jar:

1 teaspoon unrefined sea salt
1 teaspoon whey dripped from yogurt (optional)
1/2 teaspoon dried thyme or seasoning of your choice (optional)
filtered water


Rinse asparagus. Snap off ends about 1-1/2 inches up the stalk and place stalks in quart jar(s), packing firmly and breaking in half as needed to fit. Slice lemon into 1/2 inch wedges or rounds and distribute evenly among the jars. Add salt, whey, and seasonings. Fill with filtered water to 1 inch from the top of the jar. Screw on a lid so the jars are air tight and gently shake to mix salt with the water. Leave to ferment at room temperature for 4-5 days, testing one jar to see if asparagus is desired softness and sourness before transferring to the fridge to store. Keep unopened in the fridge for 2-3 months, use within a couple weeks of opening once jars have been opened.

Pickled asparagus with lunch

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  1. Sally says

    Looks like a great recipe. Can it be eaten as soon as you put in the fridge? I would think so, but the directions say to “keep unopened in the fridge for 2-3 months.” Maybe should say “can keep unopened in the fridge for 2-3 months or eat within 2 weeks of opening.” Is that what you meant?

  2. says

    Hi Cara,
    THis looks interesting! Can you ferment this without the whey? I am dairy-free and have not used whey yet… will it ferment with just the lemons?

    • Cara says

      You can, whey just gives it a probiotic boost :) The lemon isn’t doing anything really to help the fermenting, it’s just for flavor. The salt will prevent the culture from spoiling as the beneficial bacteria take over.

  3. Amy says

    This might be a silly question, but I’m wondering if I can just use lemon juice instead of a real lemon. ????

  4. gogardengirl says

    We are beginning the GAPS journey and as I explained the fermenting process to my husband he was quite concerned about the safety of the food. Are there any suggestions to tell if the food fermenting is not appropriate to eat and what are the elements that make food sitting on the counter for many days safe to eat? P.S. I am going to make the asparagus today–looks fabulous!

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