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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."

Rate/Review | Read Reviews (8)

Prep Time:
45 Min

Cook Time:
20 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

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

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.
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.