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Pickled Asparagus Recipe

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4.3 from 14 reviews

This recipe offers a classic method for making pickled asparagus, preserving the crispness and vibrant flavor of fresh spears with a tangy vinegar brine enhanced by garlic, dill, and red pepper flakes. Perfect for canning and long-term storage, this preparation balances spicy, savory, and sour notes with a slightly sweet brine.

Ingredients

Asparagus

  • 6-7 pounds asparagus, washed (medium to thick spears preferred)

Spices and Aromatics

  • 8 teaspoons crushed red pepper flakes (adjust to taste)
  • 8 teaspoons dried dill seed
  • 8 large garlic cloves, peeled and each sliced into 3 pieces

Pickling Brine

  • 5 cups white vinegar
  • 5 cups water
  • 1¼ cups granulated sugar
  • 7 tablespoons Morton kosher salt

Instructions

  1. Prepare jars and canning pot: Thoroughly wash jars, lids, and rims with hot, soapy water and rinse well. Place the jars in a canning pot filled with hot water covering them by one inch and bring to a boil, then reduce to a simmer. Meanwhile, keep the jar lids hot in a small pan of simmering water to sterilize.
  2. Blanch asparagus: Bring a large stock pot half-full of water to a boil. Trim the asparagus spears to fit jars by measuring one spear cut ½” below the jar top, keeping tips intact. Add the asparagus to boiling water and bring back to a boil briefly. Drain immediately and cool under very cold water to stop cooking, then let drain.
  3. Prepare pickling brine: In the same stock pot over medium to medium-high heat, combine vinegar, water, sugar, and salt. Bring to a slow boil while whisking until sugar and salt dissolve. Reduce heat to low and keep warm.
  4. Prepare spices: Using a jar lifter, remove sterilized jars from canning pot, pour the hot water back into the pot, and set jars upright on a towel. Quickly add 2 teaspoons crushed red pepper flakes, 2 teaspoons dried dill seed, and 2 slices of garlic to each jar to maintain heat.
  5. Fill jars: Pack blanched asparagus tightly into jars with tips facing upwards, turning jars on their sides to fit more tightly as needed. Ladle the hot brine into each jar, leaving ½ inch headspace. Tap jars gently on towel to release air bubbles, recheck headspace, and top with more brine if needed. Wipe rims clean and seal with lids and fingers-tight rings.
  6. Process jars: Return filled jars to the simmering water in the canning pot, ensuring water covers jars by at least one inch. Bring water to a rolling boil over high heat and process for 10 minutes maintaining a soft boil afterward.
  7. Rest jars: Remove jars carefully and set them upright on a towel to cool undisturbed for 12 to 24 hours.
  8. Check seals: After cooling, test the lids by pressing the center; it should not pop. Remove rings and try lifting lids—properly sealed lids should not move. Follow manufacturer’s sealing guidelines if using rubber seal jars.
  9. Store jars: Label jars with canning date. Store sealed jars in a cool, dark pantry for up to 1 year. Refrigerate opened jars and unsealed jars; consume unsealed jars within 1 month for best quality.

Notes

  • Trim asparagus spears by measuring one spear to jar height for consistent size.
  • Use medium to thick asparagus spears for best texture after pickling.
  • Prepare and maintain the hot water bath carefully to ensure safe canning.
  • Discard asparagus trimmings or use them in soups or stocks.
  • Store properly sealed jars in a cool, dark place for optimal preservation.

Find it online: https://marthatasty.com/pickled-asparagus-recipe/