Best Pickled Asparagus- Easy Canning Recipe
This is the best crisp pickled asparagus recipe out there and the first thing to meet my canning jars come springtime. Garlic and dill are paired with a salty brine and flavor-packed seasonings that create perfectly crisp asparagus spears every time! There's good reason this is one of my most requested recipes.
Servings: 6 quarts
Ingredients
- 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
Instructions
- Wash jars in hot water soapy water. Wide mouth jars work best.
- 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.
- 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.
Notes
- For spicy pickled asparagus: Add red pepper flakes to each jar with garlic. You can add approximately 1/4 to 1/2 teaspoon per quart.
- 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!
