Reviewed: Mar. 4, 2012

After reading everyone's reviews, I rolled up my sleeves and gave it a shot. i did not use any sugar. I wanted that vinegary, spicy bite without being too hot. It was my first time canning and they turned out beautifully. I put two sprigs of dill in each jar along with a clove of minced garlic, the mustard seed and red pepper flakes. I sterilized the jars in the dishwasher and pulled the jars out while they were still warm to fill them with the speers and brine to reduce chance of breakage. Every two bunches of asparagus makes 3 jars. The most exciting part is when the jars begn to seal as they cool off. Success!

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Reviewer:

B77vhh2

Reviewed: Oct. 30, 2011

i love these! sounds like more of a process than it is. really great use for asparagus you may have forgotten you had;)

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2 users found this review helpful

Reviewer:

Kmeth

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 15, 2011

A little on the sweet with a little heat. This recipe is a very tasty snack. Perfect for any pickle dish.

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Reviewer:

Greg

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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Reviewed: Jun. 18, 2011

Absolutely Superb!!!! Made just one batch of these the other night. Slightly hot and all pickly goodness. My husband almost at the whole jar!!! We just got back from the farmer's market with 16 lbs of asparagus to pickle.

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Reviewer:

celticsmiles

Reviewed: May 17, 2011

Good, a little sweeter than I am used too but good. thanks. for sharing.

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Reviewer:

tgattis

Home Town: Pasco, Washington, USA

Reviewed: Apr. 27, 2011

I like the flavor of these but they are too sweet. I didn't can these and attempted to use a ziploc bag, and serve 24 hours later. It didn't work. Would've if I blanched them first. Lack of the water bath didn't allow them to soften. After making both this recipe and Pickled Asparagus II, I like the pickled Asparagus II better. Not as sweet as this one. I like the onion though

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Reviewer:

CRAZY4SUSHI

Cooking Level: Intermediate

Reviewed: Apr. 9, 2011

Canning cautions: 1)Adjust processing time according to altitude, higher altitude needs more time. 2)Do not touch the dimple on the lid. If it does not vaccuum down on its own, then it did not seal correctly. You can re-process; first remove the lid, clean the lip of the jar and use a new clean lid.

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Reviewer:

K10

Reviewed: Sep. 5, 2010

Wow-I made these last year and now my husband had me make twice the amout this year.They are very-very good.

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4 users found this review helpful

Reviewer:

Anette Adams

Reviewed: Aug. 29, 2010

I cannot say how good this recipe is. I have made numerous batches since finding this one recipe because it is the best one I found! Thank you to Behr for sharing it!!! Everyone I have given these asparagus spears too rave about how good they are, and they really, really are good.

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Reviewer:

Camelknees33

Reviewed: Jun. 5, 2010

I barely followed this recipe at all as I wanted spicy spears for bloody mary's and I know that the sugar takes the bite out of the vinegar. I will say that the asparagus prep directions were spot on. I also added smashed garlic cloves to each jar and a sliced red jalapeno and omitted the mustard and dill seed. I doubled the fresh dill. So, after a lot of adjustments I loved it.

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33 users found this review helpful