Description
This Pickled Asparagus Recipe is perfect for preserving fresh asparagus in a tangy, flavorful brine. Ideal for canning, it combines crisp asparagus spears with a pickling solution of vinegar, sugar, and spices, creating a delightful condiment that lasts for months. The recipe yields 60 servings, making it great for large batches and gift-giving.
Ingredients
Asparagus
- 180 spears asparagus (depending on size, about 30 spears per quart)
Pickling Brine
- 6 1/2 cups water
- 8 1/2 cups white distilled vinegar (5% acidity)
- 6 Tablespoons pickling salt
- 1 cup sugar (can increase to 2 cups, if desired)
- 1 1/2 teaspoons celery seed (optional)
Spices and Aromatics
- 12 teaspoons mustard seed (2 teaspoons per jar)
- 12 teaspoons dill weed (2 teaspoons per jar, or 2 heads fresh dill tucked in with asparagus)
- 18 cloves garlic (3 cloves per jar)
Instructions
- Prepare Jars: Wash jars thoroughly in hot soapy water to ensure cleanliness. Wide mouth jars work best for packing the asparagus.
- Add Spices: Place 3 cloves of garlic, 2 teaspoons mustard seed, and 2 teaspoons dill weed at the bottom of each jar to infuse flavor.
- Prepare Asparagus: Rinse asparagus thoroughly under cold water. Trim the ends so that the asparagus heads fit into the jars with about 1/2 inch headspace. Pack the asparagus tightly—typically about 30 spears per quart-sized jar.
- Make Brine: In a large pot, combine water, white distilled vinegar, sugar, pickling salt, and celery seed (if using). Bring the mixture to a boil, stirring occasionally to dissolve the sugar and salt.
- Fill Jars: Pour the boiling brine over the packed asparagus in each jar, filling to the top of the spears and leaving 1/2 inch headspace.
- Seal Jars: Wipe the rims of the jars clean to ensure a good seal. Put on lids and screw on bands just until fingertip tight.
- Process in Water Bath: Place jars in a canning rack or basket and submerge them in a boiling water bath. Process for 10 minutes to ensure proper sealing and preservation.
- Cool and Seal: Carefully remove the hot jars and place them on a folded kitchen towel in a draft-free area. Let the jars sit undisturbed for at least 12 hours.
- Check Seal: After 12 hours, press down the center of the lids. If the lid does not pop or move, the jar is sealed properly. If the lid pops, refrigerate the jar and consume promptly.
- Store: Label the sealed jars, remove the screw bands, and store the jars in a cool, dark place for best preservation.
Notes
- Use fresh, firm asparagus for best results.
- Adjust sugar quantity according to taste preference; more sugar will make a sweeter pickle.
- Ensure jars and lids are sterilized properly to avoid contamination.
- Keep headspace at 1/2 inch to ensure proper sealing in canning.
- This recipe yields about 12 quart jars of pickled asparagus.
- If not sealed properly, store unsealed jars in the refrigerator and consume within a few weeks.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Pickling
- Method: Canning
- Cuisine: American
