Pickled Asparagus
User Reviews
4.5
Pickled Asparagus
Description
This recipe for Pickled Asparagus involves sterilizing jars and lids by boiling in a large pot prepared for water bath canning. Thick asparagus tips are layered with sliced garlic cloves, dill seeds, red pepper flakes, and optional jalapeño slices inside quart jars. A brine made from equal parts white vinegar and water seasoned with kosher salt and sugar is boiled and poured hot over the asparagus in the jars. The jars are sealed and processed in boiling water to ensure preservation.
The resulting pickled asparagus retains a crisp texture with a sharp vinegar tang balanced by the saltiness and subtle sweetness of the brine. The addition of red pepper flakes and jalapeño adds a spicy kick, while dill and garlic impart aromatic notes. This is a traditional style of canning that allows for long-term storage and enjoyment beyond the fresh asparagus season.
The jars must be handled carefully during canning and should use new lids for a safe seal. The pickles can be stored for months and provide a flavorful condiment or snack with acidic brightness and spice.
Ingredients
- 4 to 5 big bunches about 6 to 7 lbs. asparagus tips that are medium to thick in diameter
- 8 tsp. red pepper flakes more or less to taste, crushed
- 8 tsp. dill seed
- 8 garlic peeled, each clove cut into 3 slices, gloves
- jalapeño optional, slices
- 5 c. white vinegar
- 5 c. water
- 7 T. kosher salt
- 1-1/4 c. sugar
Instructions
- * Special equipment needed: four 1-quart jars, four rims, four brand-new lids (don't use lids over again), a large canning pot with a removable wire rack or a large stock pot and a jar lifter utensil
- prepare for water bath canning: I use one of those big black-and-white-speckled enamelware canning pots with the removable wire rack that holds the jars. This recipe uses quart jars, which are tall, so you need a tall pot that allows the water to cover the tops. A tall stock pot would work, too. But if you don't have a removable rack to lift the hot jars out of the boiling water, a jar lifter utensil would be extremely helpful. Wash four quart jars, then set them in your pot, using the removable wire rack if you have one. Fill pot with enough water to cover the jars with one inch of water. Bring to a boil over high heat. My large pot took about 25 minutes to boil, so get this started right away. Covering the pot with the lid will speed up the process, too. Put your lids in a small pan with enough water to cover them. Bring to a slow simmer and keep hot until you fill the jars with asparagus. Fill a medium size stock pot or large pot about half full with water. Bring to boiling.
- blanch the asparagus: While water is heating up, trim the asparagus to 6" lengths. (You'll end up with a pile of asparagus "scraps". Don't throw them away! I roast or grill them with a drizzle of olive oil and a sprinkling of salt and pepper, and enjoy them with other meals.) Once the water is boiling, add the asparagus. Bring back to a boil and then immediately drain and transfer to a bowl of ice water to cool. Drain well.
- prepare pickling brine: In a medium pan, combine vinegar, water, salt, and sugar. Bring to a boil.
- prepare spices: Using the removable wire rack (I maneuver it up out of the hot water using 2 wooden spoons) or a jar lifter, remove the jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Place two teaspoons each of crushed red pepper flakes and dill seed into each hot jar, followed by two sliced garlic cloves for each jar. All of this can be pre-measured while waiting for the water to boil.
- fill the jars: Divide the blanched asparagus between the jars. I found it helps to switch the position of the jar back and forth, from upright to on its side, to pack in the asparagus. Go ahead and pack them as tight as easily manageable. Ladle the hot vinegar mixture into the jars, leaving 1/2" headspace at the top. Use a damp paper towel to wipe the rims of the jars clean, then put a hot flat lid and a ring on each jar, adjusting the ring so that it's just finger-tight.
- process the filled jars: Return the filled jars to the canning pot, making sure the water covers the jars by at least 1". Bring to a boil. I put the lid on the pot to speed up the boiling. Then remove lid and boil for 10 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After one hour, check that the lids have sealed by pressing down on the center of each one. If the lid is dimpled and can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately. Label the sealed jars and store in a cool, dark place.
Notes
- Use new lids and sterilize jars properly to ensure safe canning and sealing.
- The brine’s high salt content includes the liquid inside the jar, which is not all consumed directly.
- Water bath canning preserves pickled asparagus for extended storage beyond fresh seasons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 41kcal | 2% |
| Carbohydrates | 9g | 3% |
| Sodium | 1529mg | 64% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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