This is not your ordinary canned good! Not a very well-known recipe, pickled asparagus is a delicious springtime staple that has just a bit of spice. The spears of asparagus are packed into jars with a vinegar and spice sauce and canned for later consumption. Super delicious!
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INGREDIENTS
- 2-3 pounds washed asparagus
- 3 cups vinegar
- 1 cup water
- 1 tablespoon canning salt
- 1 teaspoon sugar
- 2 tablespoons peppercorns
- 2 tablespoons mustard seeds
- 4 bay leaves
- 1 teaspoon dill seeds
- 1/2 teaspoon celery seed
- 2-5 teaspoons crushed red pepper flakes, optional (I use one teaspoon per jar)
- 4 pint jars with lids and rings (I am using 12-ounce jars because I like the look)
INSTRUCTIONS
Combine vinegar, water, salt, sugar, peppercorns, mustard seeds, bay leaves, dill seeds, and celery seeds in a 4-quart saucepan. Bring to a boil over medium high heat.
While the brine is heating, prepare asparagus by trimming spears to fit into prepared jars, leaving 1/4 inch of headspace (make sure to watch my canning 101 video to prepare for canning). If using the crushed red pepper, put a teaspoon at top of each filled jar.
Once the brine has come to a boil, stir to ensure the salt and sugar have dissolved. Pour boiling brine into prepared jars.
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Place prepared lids and rings on and put directly into a boiling water bath. Process for 10 minutes. Remove from canner and let cool for 12-24 hours before removing rings.
Make sure all have sealed and place in the refrigerator if any have not.
Store sealed jars in a cool, dark area for up to one year. These are delicious any time after one week!