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Pickled Asparagus

By: Marie Hattrup  
"These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of The Dalles, Oregon shares her easy recipe."

Rating: This weblink has been rated 3 times with an average star rating of 5.0 Read Reviews (3)

Rate/Review | 122 people have saved this

What to Drink?

Cocktail Ciroc Lemon Martini
Prep Time:
45 Min
Cook Time:
20 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 128 servings
 

Ingredients

  • 9 quarts water, divided
  • 16 pounds fresh asparagus, trimmed
  • 2 quarts white vinegar
  • 1 cup canning salt
  • 1 tablespoon mixed pickling spice
  • 1 garlic clove, minced

Directions

  1. In a large kettle, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
  2. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. Ladle boiling liquid over asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2008 by Chellie 
This pickled asparagus is delicious! Very easy to make, too. A pretty and unusual addition to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2009 by Tanya 
This was my first pickling venture & this was an easy to follow recipe. What I pickled was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2008 by Schwarmi 
These turned out great. Good flavor, look good in the jar, and not at all difficult to make. MORE

 
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