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This is the best pickled asparagus recipe out there and the first thing to meet my canning jars come spring time. This is one of my most requested recipes, and it's an easy canning recipe, resulting in crispy asparagus spears every time! Because no one likes a soggy pickle.
Pickled asparagus may be my favorite pickling vegetable….except for the dilly beans and pickled beets, oh and the garlic dill cucumbers. Okay, I can't pick a favorite, because really, they should all have their place on your cupboard shelves and inside a Mason jar.
But pickled asparagus appetizer is the way to go. Served all by itself, rolled up in ham with a smear of cream cheese, or served side by side on a cheese platter, you crispy pickled asparagus are amazing. And no, it's not weird a bit I'm talking to a pickle, just wait till you try it.
For crispy pickled asparagus, you need to start with fresh asparagus. To make sure asparagus is fresh, try to snap it in half. It should break clean with out any strings. Stringy or limp asparagus is a sign that it's not fresh.
I prefer medium or larger stalks of asparagus, this also lends itself to a crispy finish.
There is no need to sterilize your jars when canning this recipe. Updated canning testing states if you're processing your recipe for 10 minutes or more, there's no need to sterilize your jars. Simply wash them in hot soapy water. See, told you this pickled asparagus recipe was easy peasy.
How to Make the Best Pickled Asparagus
180 spears of asparagus (depending on size, about 30 per quart)
6 1/2 cups water
8 1/2 cups vinegar (preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus)
6 Tablespoons pickling salt (regular makes your brine cloudy)
1 to 2 cups sugar (I use raw organic cane sugar)
1 1/2 teaspoons celery seed
12 Teaspoons mustard seed
12 teaspoons Dill weed (or 2 heads fresh dill tucked in with asparagus)
Makes approximately 6 quarts
- Wash jars in hot water soapy water. Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
- Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with 1/2 inch head space. Pack tightly.
- Wide mouth jars work best. Set lids in a pan of water on medium low heat until ready to seal jars.
- Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving 1/2 inch head space.
- Wipe rims, put on lids, and screw on bands. Place jars in canning rack or basket in a hot water bath of boiling water and process for 10 minutes.
- Carefully pull out hot jars and place on a folded kitchen towel in a draft free area. Let sit for at least 12 hours. Check to make sure the jars of pickled asparagus have sealed by pressing down on the center of the lid. If it pops or gives, your seal is bad. Put in fridge and eat.
- Store jars in a dark cool place.
How to make spicy pickled asparagus: Add red pepper flakes to each jar with garlic if you want some heat, approximately a 1/4 to 1/2 teaspoon per quart
As soon as I received this book in the mail I started reading and couldn't put it down. From growing a garden and livestock, to preserving and cooking your bounty, she's got it all covered. I love her down to earth style and personal reflections throughout the book. I've been living the “scratch” life for a few years and I still found some new and helpful information to continue learning new homesteading skills. Love this book! And I can't wait to put my new skills into practice!
Julie from Amazon
Want more homemade from scratch cooking and preserving? Grab your copy of The Made-from-Scratch Life, for this recipe and 40+ more, including a bonus copy of The Amish Canning Cookbook Sampler!t
Best Pickled Asparagus- Easy Canning Recipe
Prep time
Cook time
Total time
Author: MelissaKNorris
Serves: 6 quarts
Ingredients
- 180 spears of asparagus (depending on size, about 30 per quart)
- 6½ cups water
- 8½ cups vinegar (preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus)
- 6 Tablespoons pickling salt (regular makes your brine cloudy)
- 1 to 2 cups sugar (I use raw organic cane sugar)
- 1½ teaspoons celery seed
- 12 Teaspoons mustard seed
- 12 teaspoons Dill weed (or 2 heads fresh dill tucked in with asparagus)
Instructions
- Wash jars in hot water soapy water. Put 3 cloves of garlic, and 2 teaspoons mustard seed and dill in the bottom of each jar.
- Rinse asparagus in cold water. Measure and chop off ends so that heads fill jars with ½ inch head space. Pack tightly.
- Wide mouth jars work best. Set lids in a pan of water on medium low heat until ready to seal jars.
- Put water, vinegar, sugar, salt and celery seed in a large pot and bring to a boil, stirring occasionally. Once liquid has boiled, fill each jar to the top of the spears, leaving ½ inch head space.
- Wipe rims, put on lids, and screw on bands. Place jars in canning rack or basket in a hot water bath of boiling water and process for 10 minutes.
- Carefully pull out hot jars and place on a folded kitchen towel in a draft free area. Let sit for at least 12 hours. Check to make sure the jars of pickled asparagus have sealed by pressing down on the center of the lid. If it pops or gives, your seal is bad. Put in fridge and eat.
- Store jars in a dark cool place.
- How to make spicy pickled asparagus: Add red pepper flakes to each jar with garlic if you want some heat, approximately a ¼ to ½ teaspoon per quart
About the Author
Melissa K. Norris inspires people's faith and pioneer roots with her books, podcast, and blog. Melissa lives with her husband and two children in their own little house in the big woods in the foothills of the North Cascade Mountains. When she's not wrangling chickens and cattle, you can find her stuffing Mason jars with homegrown food and playing with flour and sugar in the kitchen.
