Pickled Asparagus Recipe for Canning

Jars of canned pickled asparagus on a counter.

3.98 from 70 votes

Pickled Asparagus Recipe for Canning

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.

Prep Time15

Cook Time10

Resting Time12

Total Time12 25

Course: Appetizer, Condiment, Side Dish

Cuisine: American

Keyword: canned pickled asparagus, pickled asparagus

Servings: servings

Calories: 33kcal

Author: Melissa Norris

Cost: varies

Equipment

Large Pot
Water bath canner
Canning Funnel
Ladle
6 Quart Mason Jars and Lids

Ingredients

180 spears asparagus depending on size, about 30 spears per quart
6 ½ cups water
8 ½ cups white distilled vinegar 5% acidity
6 Tablespoons pickling salt
1 cup sugar can increase this to 2 cups, if desired
1 ½ teaspoons celery seed optional
12 teaspoons mustard seed 2 teaspoons per jar
12 teaspoons dill weed 2 teaspoons per jar, or 2 heads fresh dill tucked in with asparagus
18 cloves garlic 3 cloves per jar

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 ½ inch head space. Pack tightly (I find this is usually about 30 spears of asparagus per quart jar).
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.
After 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 it in the fridge and eat.
Label the jars, remove the bands and store in a cool, dark place.

Notes

Recipe Tips:

For spicy pickled asparagus: Add red pepper flakes to each jar with garlic. You can add approximately ¼ to ½ teaspoon per quart.
This makes approximately 6 quarts of pickled asparagus, and the nutritional information is based on 2 spears per serving.
If your elevation is 1,001 - 6,000 feet above sea level or higher, you need to increase processing time by 5 minutes for a total of 15 minutes. If your elevation is 6,001 feet above sea level, increase processing time by 10 minutes for a total of 20 minutes.

Nutrition