Pickled Asparagus

Pickled Asparagus

28
Behr 8

"Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!"
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Ingredients

servings 41 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2157 mg
  • 86%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
  3. In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
  4. Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  5. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Reviews

28
  1. 32 Ratings

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Most helpful positive review

This may be common canning knowledge...but I didn't know this: Be sure to pack the asparagus tightly in the jars. If you don't, you run the risk of the asparagus overcooking during the 10-minute...

Most helpful critical review

This is good, although next time i will add less sugar. I was going more of a "bloody mary" type asparagus that is a little hotter, and less sweet.

This may be common canning knowledge...but I didn't know this: Be sure to pack the asparagus tightly in the jars. If you don't, you run the risk of the asparagus overcooking during the 10-minute...

Mom wanted some pickled asparagus. I could not find what she wanted at the store, but the asparagus was on sale. Never canned a thing in my life but these turned out GREAT. Mom loved them. My ...

I've been making these for years, ever since we had them as a garnish in a Bloody Mary drink in Hawaii. Do pick smallest diameter spears you can find. I also put several crushed cloves of garl...

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 s...

Quite yummy. I just made them for the refrigerator, cooked the asparagus in the pickling liquid til just barely cooked, and then put in jar and into frig.

Didn't use dill seed and accidentally added crushed red peppers to the boiling liquid and not to each jar. These had a very nice mix of sweet and tart. Next time I'll use larger jars, add more...

turned out great. I had 5 lbs of asparagus from the farmer's market and no idea what to do with any of it. I pickled half (the skinnier ones) using this recipe. I used fresh dill from teh garden...

This is good, although next time i will add less sugar. I was going more of a "bloody mary" type asparagus that is a little hotter, and less sweet.

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 ...