Pickled Asparagus

comments (13) August 4th, 2008

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Click To Enlarge Photo: Scott Phillips

4-1/2 lb. asparagus
1 tsp. pickling spice
3 cups water
2 cups vinegar
1 tbsp. pickling salt
3 cloves garlic
3 wide-mouth pint canning jars with lids

Makes 3 pints

Fill a canning kettle two-thirds full of water and bring to a boil. Wash and rinse the canning jars and lids, and sterilize them in boiling water for 10 min.

Snap off the tough ends of the asparagus. Cut the spears to 3-3⁄4 in. long.

If the pickling spice contains cloves, remove them and reserve for another use. Combine the spice, water, vinegar, and salt in an enameled or stainless steel pan and bring to a boil.

Remove jars from boiling water. Pack spears, tips down, tightly into the hot jars, leaving 1⁄2-in. headspace. Add a clove of garlic to each jar. Pour the vinegar mixture over the asparagus, filling the jars to within 1⁄2 in. of the rim. Wipe the rims with a clean, damp cloth. Cover with metal lids and screw bands. Set the jars on the rack in the canning kettle and process in boiling water 15 min. Remove, allow to cool, and then label. Store in a cool, dark place for at least a month before eating.

Recipe by Karen Pendleton
February 1997
from issue #7

posted in: asparagus, side dish

Comments (13)

ericlimberlet writes: Thanks for sharing
Posted: 7:55 am on September 27th
Valerieones writes: Nice idea to store
Posted: 3:53 am on September 21st
doriswhite writes: Brilliant
Posted: 1:28 am on September 20th
dallasholt writes: Excellent
Posted: 2:54 am on August 13th
danfowler88 writes: Looking great
Posted: 12:21 am on August 3rd
daveabbott writes: i like it
Posted: 5:04 am on July 13th
dexterharris writes: Its good thing.
Posted: 12:11 am on March 10th
AndyNick writes: awesome
Posted: 1:51 am on February 23rd
ammyvirk writes: Its soo nice.
Posted: 12:38 am on January 27th
davidramirez5 writes: Superbbb...
Posted: 7:46 am on April 2nd
earlcollins writes: This is great..
Posted: 8:29 am on March 31st
juanbell writes: Really good work
Posted: 2:34 am on March 28th
KelvinSam writes: Could you please give some notes on Ingredients
Posted: 5:20 am on March 19th
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