Pickled Asparagus
Yield: 4 1-quart jars
A special springtime treat that's great for snacking. Include these delicious spears on your appetizer trays and cheese boards. They're also pretty awesome in a Bloody Mary!
Equipment
- very large/tall canning pot or stock pot, that allows water to cover tops of jars by 1"
- large stock pot
- 4 wide-mouth, straight-sided 1-quart jars
- 4 two-piece canning lids with metal rings and brand-new metal lids (or glass lids, rubber seals, and metal clamps)
- jar lifter
Ingredients
- 6-7 pounds asparagus, washed (I prefer spears that are medium to thick in diameter)
- 8 teaspoons crushed red pepper flakes, more or less to taste
- 8 teaspoons dried dill seed
- 8 large garlic gloves, peeled, each clove cut into 3 slices
- 5 cups white vinegar
- 5 cups water
- 1¼ cups granulated sugar
- 7 tablespoons Morton kosher salt
Instructions
- Prepare jars and canning pot: Wash the jars, rims, and lids with hot, soapy water; rinse well. (If using jars with glass lids, rubber seals, and metal clamps (such as Weck brand, see the canning safety tab under Weck's Canning Notes.) Set jars in canning pot and add hot water to cover the jars with one inch of water. Bring water to a boil over high heat; this can take some time, so get this started right away. Covering the pot with a lid will speed up the process. Place jar lids in a small pan with enough water to cover them; bring to a low simmer and keep hot until you fill the jars with asparagus. Proceed with next steps while waiting for canning pot to come to a boil; once boiling, reduce to a simmer.
- Blanch asparagus: Meanwhile, fill a large stock pot about half-full with hot water; bring to boiling. As canning pot and stock pot are heating to a boil, trim the asparagus. Place one spear in a jar and cut it to ½″ below the jar top — keep the tip intact, trimming from the opposite end. Then use that spear as a measure for cutting the remainder of the asparagus. (See Notes for what to do with asparagus trimmings.) Once stock pot is boiling, add asparagus. Bring water back to a boil and then immediately drain the water and transfer asparagus to a colander and rinse with very cold water to cool down quickly. Let drain.
- Prepare pickling brine: In same stock pot, over medium/medium-high heat, combine vinegar, water, sugar, and salt. Bring to a slow boil. Whisk briskly until sugar and salt dissolve. Turn heat to low and let sit.
- Prepare spices: Using a jar lifter, carefully remove jars from canning pot. Pour hot water from each jar back into the pot (leave canning pot on stovetop and keep water simmering), then place jars upright on a towel on the counter. To each jar, quickly (to keep jars hot) add two teaspoons crushed red pepper flakes, two teaspoons dill seed, and two sliced garlic cloves.
- Fill jars: Divide blanched asparagus between the jars, with tips upward. It helps to alter the position of the jar from upright to on its side, back and forth, to tightly pack the asparagus. Ladle hot pickling brine into each jar, leaving ½" headspace. Tap jars gently on the towel-lined counter to release any air bubbles. Re-check headspace and add more brine if needed. Use a damp paper towel or cloth to wipe the rims of the jars clean. Add a lid, then twist a ring onto each jar, so it's just finger-tight.
- Process jars: Using jar lifter, return filled jars to the canning pot of simmering water, making sure the water covers the jars by at least 1". Do not crowd jars; there should be some space in between. Bring to a rolling boil over high heat. Set timer for 10 minutes, then decrease heat so water is at a soft boil.
- Rest: Set a towel on the counter where jars can rest undisturbed. When 10-minute timer goes off, turn off heat and use jar lifter tool to remove jars and set them gently on towel to cool. Do not disturb for 12-24 hours.
- Check seals: After 12-24 hours, check the lid seals. If using 2-piece canning lids, with a metal ring and metal lid, press down on the center of each lid. If the lid is dimpled and can be pushed down, it hasn't sealed properly. Then double-check the lid seals by unscrewing each ring and trying to lift them up with your fingers. Your fingers should not be able to easily move lids that are properly sealed. If using jars with rubber rings, lids, and clamps, do the lid-lifting test described under line #16 under Canning Safety.
- Store: If a jar does not seal properly, just store it in the refrigerator and enjoy within 1 month for best experience. Label all sealed jars with canning date and store in a pantry or cool, dark place for up to 1 year. Once you've opened a jar of canned pickled asparagus, store the jar in the refrigerator.
Notes
How to store:
- Pantry: Store properly sealed jars in a cool, dark place for up to 1 year.
- Refrigerator: Once opened, store jars in the fridge and enjoy within 1 month.
Nutrition Information:
Serving: 1 Calories: 41kcal Carbohydrates: 9g Sodium: 1529mg Sugar: 8g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.