Pickled Asparagus

Years ago I moved into a house that had a huge asparagus patch; every spring we were able to have fresh asparagus cooked in a variety of ways plus have plenty to make Pickled Asparagus (one of my family’s favorite things.) I have also lived in places where asparagus grows wild and you could go out in the spring and pick it, but you had to start checking early as a lot of other people loved the wild asparagus as well.

Recently the local grocery store had asparagus on sale for only 99 cents/lb. so I bought a case, which was 11 pounds. It was beautiful asparagus – and I used it all for making Pickled Asparagus!

Pickled Asparagus

11 pounds asparagus

PER JAR you need:
3/4 tsp Dill Seed
1/4 tsp Dill Weed
1 large Garlic Cloves – Smashed
3/4 tsp Whole Peppercorns

FOR THE BRINE – for 10 quarts
9 cup White Vinegar at least 5% acidity
9 cup Water
3/4 cup Canning Salt

Equipment needed:
10 wide-mouth quart jars
10 wide-mouth quart lids and rings
Hot Water Bath Canner
Large pan of boiling water for blanching asparagus
non-reactive pan for brine
small pan of water for heating the jar rings

Prepare & sterilize the water bath canner, jars, lids and bands according to your manufacturer instructions.

Wash and trim asparagus to fit the quart jars, allowing for a 1 inch headspace.

[Side bar: I cut off the small amount of the woody part on the bottom of each spear, placed that part in a pan of water to cover, boiled them for a few minutes, drained the liquid off (reserve the liquid) and then put the stems through the food strainer attachment on my Kitchenaid Mixer. I then added the strained part back in with the reserved liquid and froze containers of the Asparagus Stock to use as a base in some of my soup recipes.]

Blanch asparagus in boiling water for 30 seconds (this will help with flavor) then drop into a sink of ice water.

Pickled Asparagus in Jars

Place the asparagus in wide-mouth quart jars, head side up. You don’t want to damage the asparagus, but pack tightly. – I also put in the extra pieces that I trimmed off the bottom of the stems (not the woody part).

Add dill seed, dill weed, garlic, and peppercorns to each jar.

In a nonreactive pot, make the brine by combining the vinegar, water, and salt. Heat to a boil over medium heat.

Pour the brine over the asparagus in each of the jars and remove any air bubbles. Be sure to add enough liquid to leave a 1/2 inch head-space.

Secure the lids and bands and tighten to just finger tip tight. Place prepared jars into the boiling water bath. Once a rolling boil is maintained, process quart jars for 15 minutes.

Turn off heat, remove canner lid.

Allow the jars to sit in the water bath for five additional minutes after turning the heat off to allow for a proper seal.

Place jars on a cooling rack (or double thickness of bath towel) and cover them with another towel to keep the jars out of any drafts and allow them to sit there untouched for 24 hours.

Pickled Asparagus

Remove the bands and write date on top of lid with a permanent marker. Store in a dark dry place.

Pickled Asparagus
 
Prep time
Cook time
Total time
 
Recipe type: Canning/Preserving
Serves: 10 Qts
Ingredients
  • 11 pounds asparagus
  • PER JAR you need:
  • 3/4 tsp Dill Seed
  • 1/4 tsp Dill Weed
  • 1 large Garlic Cloves - Smashed
  • 3/4 tsp Whole Peppercorns
  • FOR THE BRINE - for 10 quarts
  • 9 cup White Vinegar at least 5% acidity
  • 9 cup Water
  • 3/4 cup Canning Salt
  • Equipment needed:
  • 10 wide-mouth quart jars
  • 10 wide-mouth quart lids and rings
  • Hot Water Bath canner
  • Large pan of boiling water for blanching asparagus
  • non-reactive pan for brine
  • small pan of water for heating the jar rings
Instructions
  1. Prepare & sterilize the water bath canner, jars, lids and bands according to your manufacturer instructions.
  2. Wash and trim asparagus to fit the quart jars, allowing for a 1 inch headspace.
  3. [Side bar: I cut off the small amount of the woody part on the bottom of each spear, placed that part in a pan of water to cover, boiled them for a few minutes, drained the liquid off (reserve the liquid) and then put the stems through the food strainer attachment on my Kitchenaid Mixer. I then added the strained part back in with the reserved liquid and froze containers of the Asparagus Stock to use as a base in some of my soup recipes.]
  4. Blanch asparagus in boiling water for 30 seconds (this will help with flavor) then drop into a sink of ice water.
  5. Place the asparagus in wide-mouth quart jars, head side up. You don't want to damage the asparagus, but pack tightly.
  6. Add dill seed, dill weed, garlic, and peppercorns to each jar.
  7. In a nonreactive pot, make the brine by combining the vinegar, water, and salt. Heat to a boil over medium heat.
  8. Pour the brine over the asparagus in each of the jars and remove any air bubbles. Be sure to add enough liquid to leave a 1/2 inch head-space.
  9. Secure the lids and bands and tighten to just finger tip tight. Place prepared jars into the boiling water bath. Once a rolling boil is maintained, process quart jars for 15 minutes.
  10. Turn off heat, remove canner lid.
  11. Allow the jars to sit in the water bath for five additional minutes after turning the heat off to allow for a proper seal.
  12. Place jars on a cooling rack (or double thickness of bath towel) and cover them with another towel to keep the jars out of any drafts and allow them to sit there untouched for 24 hours.
  13. Remove the bands and write date on top of lid with a permanent marker. Store in a dark dry place.

 

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