How to Can Pickled Asparagus

Large glass jars filled with spears of pickled asparagus sitting on cloth on white countertop

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!

Course Preserving

Cuisine American

Difficulty Intermediate

Method Canning

Prep Time 45

Cook Time 15

Total Time 1

Servings 24-oz jars

Calories 18kcal

Author Kaleb

Ingredients

For the brine

4 cups white vinegar (5% acidity)
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
2 ½ to 3 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 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.

Video

Nutrition