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