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.
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.
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
Pickled Asparagus
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
- Sterilize jars and lids in boiling water for 5 minutes
- Combine the vinegar, water, sugar, and salt in a large pot
- Cover and bring to a simmer
- 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
- 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!
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Tempting! We just steam ours and (if we are feeling a wee bit decadent) serve with butter!
Cheers – Stewart M – Melbourne
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.
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
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!
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.
What a wonderful idea. Pickled asparagus would taste wonderful and be a great addition to an appetizer tray. I’m so glad I saw this at the Dee’s link party.
It is a great appetizer for sure. Thanks for the visit!
I don’t typically like asparagus but wonder if I would like it like this? Visiting you today from the wednesday aim link party.
It’s crunchy and sour with a spark of spice and sweetness. A great appetizer.
Thanks so much for linking up at the #WednesdayAIMLinkParty 38! Shared x 3 ♥
I buy pickled asparagus all the time but never thought about making it myself. Thanks so much for sharing your recipe on Tuesday Turn About! 🙂
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
thanks for the invitation – I’ll drop by Tuesday morning!
Hi Carol…I featured you Pickled Asparagus post on Farm Fresh Tuesdays today! Can’t wait to see what you have in store for us this week. 🙂
thanks for featuring my pickled asparagus – see you at the party!
Thank you for sharing at #OverTheMoon. Pinned and shared.
Thanks so much for linking up at the #UnlimitedMonthlyLinkParty 1! Pinned ♥
I love asparagus. I’ve never heard of pickled asparagus. I may have to plant some and try your recipe. Thanks for sharing on Sunday’s Best. I’m Pinning!