How to Can Pickled Asparagus

Growing asparagus is such a treat. When it’s still cool in the early spring, one of the first garden items to show up is asparagus. So tender and almost sweet, it’s a delicate and delicious vegetable. There are so many ways to use the spears: fratatas, simply roasted or on a a crudite platter are some of my essentials. But I love pickling them as well! I know, it’s not really a surprise because I love practically pickled everything! This brine is a bit more unique with various spices and flavors, but asparagus is unique itself so it’s the perfect pairing.

How to Can Pickled Asparagus
  1. 2-3 pounds washed asparagus
  2. 3 cups vinegar
  3. 1 cup water
  4. 1 tablespoon canning salt
  5. 1 teaspoon sugar
  6. 2 tablespoons peppercorns
  7. 2 tablespoons mustard seeds
  8. 4 bay leaves
  9. 1 teaspoon dill seeds
  10. 1/2 teaspoon celery seed
  11. 2-5 teaspoons crushed red pepper flakes, optional (I use one teaspoon per jar)
  12. 4 pint jars with lids and rings (I am using 12 ounce jars because I like the look)
  1. Combine vinegar, water, salt, sugar, peppercorns, mustard seeds, bay leaves, dill seeds and celery seeds in a 4-quart saucepan. Bring to a boil over medium high heat.
  2. While the brine is heating, prepare asparagus by trimming spears to fit into prepared jars, leaving 1/4 inch of headspace (make sure to watch my canning 101 video to prepare for canning). If using crushed red pepper, put a teaspoon in top of each filled jar.
  3. Once brine has come to a boil, stir to ensure the salt and sugar have dissolved. Pour boiling brine into prepared jars.
  4. Place prepared lids and rings on and put directly into boiling water bath. Process for 10 minutes. Remove from canner and let cool for 12-24 hours before removing rings.
  5. Make sure all have sealed and place in the refrigerator if any have not.
  6. Store sealed jars in cool, dark area for up to one year.
  1. These are delicious any time after one week!
Wyse Guide
Make sure to watch my canning 101 video to prepare for canning.

The wonderful thing about pickling is that you can adjust the recipe to your liking. If you don’t like one of my spices, change it out for one you love. Play around with the recipe and enjoy! These are delicious to serve on a cheese tray or with a meal. I always keep a jar (or 2…or 3) in my fridge at the ready for when a craving hits. Hopefully you are inspired to start the canning season!

How to Can Pickled Asparagus | The Gray Boxwood

How to Can Pickled Asparagus | The Gray Boxwood

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