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: frittatas, simply roasted or on a crudité 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.
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’re inspired to start the canning season!
Watch how to can this pickled asparagus:
Make sure to watch my canning 101 video to prepare for canning.
How to Can Pickled Asparagus
- 4 pint jars with lids and rings
- 2-3 lb asparagus, washed
- 3 cups white vinegar
- 1 cup water
- 1 tbsp canning salt
- 1 tsp sugar
- 2 tbsp peppercorns
- 2 tbsp mustard seeds
- 4 bay leaves
- 1 tsp dill seeds
- ½ tsp celery seed
- 2-5 tsp red pepper flakes, optional (I use 1 tsp per jar)
- 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.
- While the brine is heating, prepare asparagus by trimming spears to fit into prepared jars, leaving ¼ inch of headspace (make sure to watch my canning 101 video to prepare for canning). If using the crushed red pepper, put a teaspoon at top of each filled jar.
- Once the brine has come to a boil, stir to ensure the salt and sugar have dissolved. Pour boiling brine into prepared jars.
- Place prepared lids and rings on and put directly into a boiling water bath. Process for 10 minutes. Remove from canner and let cool for 12-24 hours before removing rings.
- Make sure all have sealed and place in the refrigerator if any have not. Store sealed jars in a cool, dark area for up to one year.