If you are looking for a simple recipe for pickled asparagus, this is the one!
Asparagus is on sale this week at our local store for $1.69 a pound so we stopped by and purchased about 10 pounds of the little green trees to can a few jars of pickled asparagus.
Pickled asparagus makes the perfect addition to party platters {especially during the holidays} and it makes not only a wonderful hostess gift, but it’s also nice to have a jar or two chilling in the fridge for a late night snack.
While you can use ordinary canning jars to can pickled asparagus, I love using the 1/2 liter cylindrical jars from Weck for mine as they are taller and skinnier than ordinary canning jars. Seriously, don’t you think those tall and skinny jars are just about perfect!?
Since Asparagus season… it’s on here for only a short time. So be sure and get your fill while you can! 🙂
~Mavis
P.S. If you’ve never used Weck canning jars before, I’ve posted a How to Use Weck Jars tutorial here.
Recipe for Pickled Asparagus
Ingredients
- 5 Pounds Asparagus
- 1/4 cup + 1 Tablespoon canning salt
- 2 teapoons mixed pickling spices {without cloves}
- 5 cups water
- 5 cups vinegar
- 5 cloves garlic, peeled
Instructions
Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
Trim the rough ends from the asparagus and set aside. Combine the salt, water, vinegar and spice in a large pot and bring to a boil; boil for 15 minutes.
Blanch asparagus in boiling water for 1 – 1 ½ minutes. Cool asparagus in ice water before packing asparagus lengthwise {stem first} into warm jars leaving ¼” headspace.
Add 1 clove of garlic to each jar and then ladle hot liquid over asparagus, leaving ¼” headspace.
Canning the Recipe for Pickled Asparagus
Remove any air bubbles. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.
Place jars on an elevated rack in the canner and then lower the rack into the canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to a gentle boil.
Process asparagus for 10 minutes.
One recipe makes about {5} 16oz jars
Kathy says
Does the asparagus not get too soft when you can it? I have canned it and froze it and we didn’t like it. We just eat it fresh.
Jamie says
This is pretty but an acquired taste. Years ago I did pickled beans and ended up throwing most of them out. I guess it’s not for us!
Miss Mary says
Me either Jamie. I like to eat it raw in season (I have friends with farms that let me cut what I want), and it freezes well for cooking later. Not to mention the investment and storage needs for the canning glassware. It does look pretty and I do think Mavis is so cool for doing all the stuff she does. I no longer have my HH, so all the moving of pots and glass for canning can overwhelm me. thesuggestions and recipes
Cindy Miller says
Interesting for sure.
Molly says
I love pickled asparagus! It’s delicious. I’ll be on the lookout for sake pricing. Can’t wait to try your recipe! Thanks
Molly says
That should be sale pricing
Taryn says
Can you share what brand of pickling spice you use? I’m struggling to find it without cloves. Thank you!
Mavis Butterfield says
Mine had cloves in it and I just picked them out.
Taryn says
Thank you!