Homemade Pickled Asparagus

Even though asparagus is available all year, spring brings the best fresh asparagus.  In the U.S., spring crops are harvested from late February through June. Now is the perfect time to pickle asparagus! Pickled asparagus is crunchy, vinegary and a little spicy; it’s great to eat with sandwiches as well as grilled and roasted meats.

 

 

Carol's kitchen veggies

 

 

 

Fresh asparagus will be bright green with no signs of shriveling. The tender tips may have a purplish cast, but they should be firm and tight, never mushy. The cut end will be thick and fibrous as this is the plant’s reaction to the injury of cutting. This end is cut off before cooking, but if the shoots are fresh, you may lose only an inch.

 

 

Asparagus, Green, Vegetable, Food, Healthy, To Cook

 

 

 

 

The recipe today gives you ingredients for about 6 to 7 quart jars of pickled asparagus.  It really depends on the size of the asparagus and the jars you use.  I’m sharing the full canning process to make enough jars to fill the pantry. It’s a great way to save the harvest for the rest of the year.  The amount of herbs, spices, and sugar can be modified to fit your taste buds. I find a little sugar helps with the level of sour but it’s not even really necessary for the canning process. The garlic are used whole but you can crush with your knife first.

 

 

 

 

 

 

Pickled Asparagus

Use organic when available, makes about 6 or 7 quarts

Print

Pickled Asparagus

Course Appetizer
Cuisine American
Keyword asparagus, pickled asparagus, pickled vegetables
Servings 6 quarts

Ingredients

  • 180 asparagus spears (30 per quart depending on size)
  • 18 cloves of garlic
  • 8.5 cups water
  • 8.5 cups distilled white vinegar (keeps asparagus greener than apple cider vinegar)
  • 1 cup pickling salt
  • 12 tsp dill seed or 2 heads fresh dill
  • 3/4 tsp crushed red pepper
  • 3 tsp pickling spice
  • 1 to 2 cups raw cane sugar

Instructions

  • Combine the vinegar, water, sugar, and salt in a large pot
  • Cover and bring to a simmer
  • Sterilize jars in boiling water
  • Wash asparagus and trim woody ends
  • If jars are not tall enough, cut spears in half
  • Put 3 cloves of garlic, 1/8 teaspoon crushed red pepper, 1/2 teaspoon pickling spice, and 2 teaspoons dill in the bottom of each jar
  • Pack each jar with asparagus tips up leaving 1 inch head space
  • Ladle hot brine into each jar leaving 1/2" space at top
  • Put lids in a pot and cover with boiling water
  • Wipe jar rims with paper towel
  • Close with lids and screw on rings
  • Fill canner with water and bring to rolling boil
  • Set each jar into wire rack
  • Place it into the pot by the handles using hot pads
  • Lower jars in boiling water
  • Jars should be covered by at least 1 " of water
  • Boil for 10 to 15 minutes to process
  • Place dry dish towel on counter
  • Lift rack by handles and set on edge of pot
  • Turn off heat
  • Using jar lifter move jars one at a time to dish towel
  • Be careful to not move all jars on one side as rack can tilt
  • Alternate jars from each side of rack
  • Let jars cool until you hear jars seal with a pop
  • Once cool, remove rings and test seal by pressing finger in middle of lid - It should not move
  • If any jar is not sealed properly, refrigerate immediately and eat first
  • Sealed jars can easily last a year in a pantry but I doubt it will last that long

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Subscribe

 

 

Choose all posts for everything or just what you like!

Email Subscribers Group Selector

Lists*

Loading

 

 

Please see my Link Parties page for the parties where this post was shared.

 

 

 

Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

18 thoughts to “Homemade Pickled Asparagus”

  1. Tempting! We just steam ours and (if we are feeling a wee bit decadent) serve with butter!

    Cheers – Stewart M – Melbourne

  2. You know, apart from tomatoes and basil, I never put up my summer stuff into long-living canned foods. My mom and grandma did. I should. It’s always so good, especially pickled things. The asparagus sounds wonderful that way.

  3. This reminds me of my grandmother canning all summer. Veggies, fruits, jams, jellies and everything in between. They always looked so pretty sitting in what she called her safe. It was a glass front cabinet with lots of shelves. Your jars look really pretty too. TFS

  4. This looks wonderful! I wanted to try making pickled asparagus this spring, but didn’t have enough to try it. Next year…definitely!

    I found you on Tuesdays with a Twist and would love to have you share your talent with us on Farm Fresh Tuesdays! Hope to see you there!

    1. Lisa I’m glad you like the recipe but I’m a little confused. I already shared the recipe on Tuesdays with a Twist yesterday. It’s link #19. Thanks for coming by. I always enjoy your visits.

  5. Thanks so much for linking up at the #WednesdayAIMLinkParty 38! Shared x 3 ♥

  6. Hi Carol!
    I love asparagus but have never thought of pickling it! I love stocking the shelves with canned goods during the summer months. I will have to give this a try! I found you by way of Tuesday Turn About. I would love for you to share your recipes at Homestyle Gathering link party via Serving Up Southern. The party opens every Tuesday at 9 am and is open through Saturday. I hope to see you there!
    >>> Kim

  7. Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 1! Pinned ♥

I love to make new friends and get to know you.

This site uses Akismet to reduce spam. Learn how your comment data is processed.