Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.
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.
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)
18 cloves garlic
Makes approximately 6 quarts
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!tPrint
This pickled asparagus recipe is delicious and is also a safe canning recipe. Be warned, we’ve been known to eat an entire jar in one sitting!
This makes approximately 6 quarts of pickled asparagus and the nutritional information is based on 4 servings per jar… provided you don’t eat the whole jar all by yourself in one sitting- because it’s that good!
Keywords: pickled asparagus recipe how to can pickled asparagus
In my opinion, this is the best pickled asparagus recipe, and not just my opinion, I have people who try this and immediately ask for the recipe to replace their old one. The only proper thing to do is share this of course!
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.