Pickled Asparagus
Recipe type: canning
Prep time: 
Cook time: 
Total time: 
Serves: 3 pints
This is a nice spring pickle that is great on an appetizer tray or with a light lunch.
  • 3 pounds of asparagus, trimmed to fit into pint jars or 12-ounce jars
  • 2½ cups of apple cider vinegar (white wine or white distilled works also) (5%)
  • 2½ cups of water
  • 2½ t pickling salt
  • 2 T sugar
  • 1 T mixed pickling spices (no cloves)
  • ½ t hot pepper flakes (optional)
  • 3 large garlic cloves, peeled
  1. Wash asparagus well under running water. Trim asparagus to fit into your canning jars - just a little over ½ inch shorter than the jars and set aside.
  2. Combine vinegar, water, salt, sugar, spices, and pepper flakes (optional) in a medium non-reactive saucepan. Bring to a low boil and stir to dissolve the salt and sugar.
  3. While the brine is coming to a boil, place one clove of garlic in the bottom of each canning jar and tightly pack the asparagus vertically into clean, hot jars. Asparagus can be heads up or heads down depending on your preference.
  4. Pour boiling hot brine over the spears, leaving ½ inch headspace. Remove air bubbles and adjust headspace if needed.
  5. Wipe rims of jars with a dampened clean paper towel.
  6. Adjust lids.
  7. Process 10 minutes in a boiling water bath.
  8. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus. After opening a jar, store it in the fridge.
Recipe by My Kitchen Clatter at http://mykitchenclatter.com/pickled-asparagus/