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!
Keyword canning recipe, pickled asapargus
Prep Time 45minutes
Cook Time 15minutes
Total Time 1hour
Servings 524-oz jars
For the brine
4cupswhite vinegar (5% acidity)
For each jar
1tspwhole coriander seeds
½tspred pepper flakes
2 ½ to 3lbfresh asparagus
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 powder, 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.