Pickled Asparagus Recipe
Learn how to make delicious Pickled Asparagus Recipe at home. This easy canning guide includes fresh asparagus, garlic, and spices for a tangy treat.
Equipment
- knife
- cutting board
- measuring spoons
- measuring cups
- large non-reactive saucepan
- canning jars
- jar lifter
- pot
Ingredients
- 1 pound fresh asparagus spears
- 2 cups distilled white vinegar
- 2 cups water
- 3 tablespoons pickling salt
- 2 teaspoons dill seed
- 1 teaspoon celery seed
- 1 teaspoon mustard seed
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic peeled and thinly sliced
Instructions
- Thoroughly wash the asparagus spears. Use a knife to trim off the tough, woody ends so the spears are of even length, about 1 inch shorter than the height of your canning jars.
- In a large, non-reactive saucepan, combine the distilled white vinegar, water, pickling salt, dill seed, celery seed, mustard seed, and crushed red pepper flakes. Bring the brine to a full boil over medium-high heat, stirring occasionally to dissolve the salt completely.
- While the brine heats, tightly pack the trimmed asparagus spears vertically into 2 sterilized pint-sized canning jars. Wedge the thinly sliced garlic cloves evenly between the asparagus spears and the sides of the jars.
- Once the brine is boiling, carefully pour the hot liquid into the jars, leaving about 1/2 inch of space at the top to allow for a proper seal. Use a clean butter knife or chopstick to slide down the inside of the jar to release any large air bubbles trapped between the spears.
- Wipe the rims of the jars clean with a damp paper towel, then seal them with sterilized lids and rings, tightening the rings only until they are just snug, or "fingertip tight."
- Process the sealed jars in a boiling water bath for 10 minutes to ensure they are safely preserved. Use a jar lifter to carefully remove the hot jars and place them on a wire rack or a towel-lined countertop to cool undisturbed for 12 to 24 hours.
- After cooling, check that each lid has sealed by pressing the center; it should not pop back. Store the sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to fully develop.
Notes
Store the sealed jars in a cool, dark place for at least 2 weeks before eating to allow the flavors to fully develop.