Sign up now for inspiring health advice & exclusive offers sent directly to your inbox. Plus, save 10% off your first order.

Pickled asparagus and onions

June 15, 2017 (Updated: August 3, 2021)
Lily Moran

Serves 2 quarts

Total Time:

Pickles are great, but they don’t have to be limited to cucumbers! I like to keep a few pickles of various kinds on hand as snacks, garnish, and hors d’oeuvres. They’re a simple make ahead dish, and it’s a good way to use the delightful array of fresh vegetables that you get over the summer.

Please take care: all though there is some salt and sugar in this recipe, it’s not enough to preserve the asparagus and onions at room temperature. Store these in your fridge.

Get My FREE Curcumin Report

Chronic Inflammation Decoded


  • 3 ¾ cups water
  • 3 cups white wine vinegar
  • 1 ½ teaspoons whole coriander seeds
  • 2 tablespoons fresh lemon juice
  • 2 bay leaves
  • 2 tablespoons pickling salts
  • ⅓ cup sugar
  • 4 bunches spring onions (trimmed to the height of your jar)
  • 1 bunch thin asparagus (trimmed to the height of your jar)


  1. Bring to a boil all liquids and spices in a medium saucepan.
  2. Add onions and return to a boil, then reduce to a simmer and cook four minutes.
  3. Split asparagus evenly between two 1-quart jars. Add onions and cooking liquid to both jars. Let cool to room temperature, then refrigerate at least 1 day. Will keep up to 1 month.


Pickled Spring Onions and Asparagus

Did You Enjoy This Article?

Sign up to get FREE access to more health tips, latest research, and exclusive offers to help you reach your health and wellness goals!


Get Your FREE Subscription to
Newport Natural Health's News E-letter