How to Can 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
Calories 18kcal
Equipment
Ingredients
For the brine
- 4 cups distilled white vinegar (5%)
- 3 ¼ cups water
- ¼ cup honey
- 3 tbsp canning salt
For each jar
- 1 tsp mustard seeds
- 1 tsp whole coriander seeds
- ½ tsp red pepper flakes
- ½ tsp turmeric
- 1 clove garlic
- 1 lb 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.
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.
- 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 water bath and cool for 12 hours before storing. Store for up to 1 year.
Video
Notes
Food safety tip: This recipe may not be approved by the USDA. To prevent the risk of botulism, always check with the USDA Canning Guide.
Nutrition
Serving: 1serving | Calories: 18kcal
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