Pickled Asparagus

Pickled Asparagus

Pickled asparagus is one of the easiest and tastiest ways to enjoy spring asparagus all year long!

PREP 45 MIN
READY IN 15 MIN
SERVES 10 MIN

Ingredients

• 5 pounds fresh asparagus
• 1/4 cup plus 1 tablespoon pickling/canning salt
• 2 teaspoons mixed pickling spices (remove cloves)
• 1-1/4 quarts water
• 1-1/4 quarts white vinegar (5%)
• 5 cloves garlic, peeled

Preparation

Trim off tough ends and scales from asparagus, set aside. Combine salt, spices, vinegar and water in a large pot. Bring mixture to a boil; boil for 15 minutes. Blanch asparagus in boiling water for 1 to 1-1/2 minutes. Cool in ice water. Trim asparagus to the height of the the jars you are using, leaving 1/2-inch headspace. Pack asparagus, stem end first, into tall hot sterlized jars. Add one clove of garlic to each jar.

Ladle hot pickling liquid into each jar, leaving 1/2-inch headspace. Remove any air bubbles. Place sterilized lids and rings on jars and tighten.

Process for 10 minutes in a boiling water bath canner. Remove from canner and let cool. Listen for lids to pop so you know lids are sealed.