Pickled Asparagus – makes about 6 pints

A great side to a frothy beer or an excellent alternative to celery in a Bloody Mary!  If you would prefer a non-alcoholic splendor, they taste excellent in a salad or as an addition to a relish tray.


7 lbs asparagus asparagus in stock pot 2

5 cups white vinegar

5 cups water

½ cup pickling or canning salt

6 cloves of garlic, whole

Dill seed or fresh dill flower sprig

Mustard seed

Crushed red pepper flakes (optional)



As usual, prepare all of your jars ahead of time and have your lids and rings setting in boiled water.

In a large stainless steel stock pot, combine vinegar, water and salt.  Stir well and bring to a boil, stirring to dissolve the salt.

Place a garlic clove, ½ tsp dill seeds (or 1 fresh dill flower sprig), ½ tsp of hot pepper flakes (optional) and ½ tsp mustard seeds in each jar.  Raw pack the asparagus into each jar leaving a generous ½” head space.

Ladle hot liquid into jars being sure to maintain the ½” headspace.  Remove any air bubbles using your canning utensil or the handle of a wooden spoon.  Adjust headspace pickled asparagusis necessary.

Tip:  If you run out of pickling liquid, use half the parts listed above, boil and fill jars accordingly.  Never fill your remaining jars with just water – it will lessen the acidic level and cause food to spoil.

Using a warm wash cloth dipped in vinegar, wipe each rim and screw bands.  Place lids and rings on each jar and hand tighten.

Place jars in water bather and cover with water.  Process the jars for 10 minutes.  Remember, processing time doesn’t begin until the water is at a full rolling boil.

The Canning Diva


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