Canned Pickled Asparagus
While it's super delicious when fresh, asparagus is maybe even better when it's pickled! With a bit of heat and lots of spices, this is a great way to preserve the flavors of the season!
Servings: 5 24-oz jars
Equipment
Ingredients
For the brine
- 4 cups distilled white vinegar (5%)
- 3 ¼ cups water
- ¼ cup honey
- 3 tablespoons canning salt
For each jar
- 1 teaspoon mustard seeds
- 1 tablespoon whole coriander seeds
- ½ teaspoon red pepper flakes
- ½ teaspoon turmeric
- 1 clove garlic
- 1 pound fresh asparagus
Instructions
For the brine
- In a 4-quart kettle, combine the vinegar, water, honey, and salt. Bring to a boil and reduce to barely a simmer to keep hot.4 cups distilled white vinegar (5%), 3 ¼ cups water, ¼ cup honey, 3 tablespoons canning salt
For the jars
- This recipe makes 5 24-oz jars or 7 pints jars. In each sterilized jar, add 1 tsp mustard seeds, 1 tsp coriander seeds, ½ tsp red pepper flakes, ½ tsp turmeric, and 1 clove of garlic. Clean and trim the asparagus to fit in the jars leaving ½-inch of headspace.1 teaspoon mustard seeds, 1 tablespoon whole coriander seeds, ½ teaspoon red pepper flakes, ½ teaspoon turmeric, 1 clove garlic, 1 pound fresh asparagus
- Once the jars are filled with spices and asparagus, add the prepared hot brine to cover the asparagus, leaving ¼-inch headspace. To remove any drips and ensure a good seal, wipe the rims of the jars with a clean cloth. Secure lids and rings according to the manufacturer's directions.
- Place in a boiling water bath. Bring back to a boil and boil for 15 minutes if using 24-oz jars, and 10 minutes if using pint jars. Remove from the water bath and cool for 12 hours before storing. Store for up to 1 year.
Video
Notes
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
Nutrition
Serving: 1serving | Calories: 18kcal