Have you pickled anything yet? What are you waiting for?! Pickled asparagus with just the right amount of spice is the perfect addition to a Bloody Mary or charcuterie board. It’s time to pickle!
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INGREDIENTS
For the brine:
- 4 cups white vinegar (5% acidity)
- 3 1/4 cups water
- 1/4 cup honey
- 3 tbsp canning salt
For each jar:
- 1 tsp mustard seeds
- 1 tsp whole coriander seeds
- 1/2 tsp red pepper flakes
- 1/2 tsp turmeric
- 1 clove garlic
- 2 1/2 to 3 lb fresh asparagus
INSTRUCTIONS
For the brine:
In a 4-quart kettle, combine the vinegar, water, honey, and salt. Bring to a boil and reduce to barely a simmer to keep hot.
For the jars:
This recipe makes 5 24-oz jars or 7 pints jars. In each sterilized jar, add 1 tsp mustard seeds, 1 tsp coriander seeds, ½ tsp red pepper flakes, ½ tsp turmeric powder, and 1 clove of garlic. Clean and trim the asparagus to fit in the jars leaving ½-inch of headspace.
Once the jars are filled with spices and asparagus, add the prepared hot brine to cover the asparagus, leaving ¼-inch headspace. To remove any drips and ensure a good seal, wipe the rims of the jars with a clean cloth. Secure lids and rings according to the manufacturer's directions.
Place in a boiling water bath. Bring back to a boil and boil for 15 minutes if using 24 oz jars and 10 minutes if using pint jars. Remove from water bath and cool for 12 hours before storing. Store for up to 1 year.
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