Best Best Pickled Asparagus Recipe Easy Canning Instructions Recipes

PICKLED AND CANNED ASPARAGUS - STEP BY STEP

Steps:

• Clean 7 pint or 12-oz jars, along with the lids and rings well with soap and hot water. Keep the clean jars warm by placing into warm canner water, filled with hottest tap water in the sink. **See notes below for refrigerator pickling.**
• Prepare asparagus: Put one spear in a jar and cut it to 1/2" below the jar top, then use that as a measure for cutting the remainder of the asparagus. Have all the asparagus cut before proceeding.
• Fill a water-bath canner 1/2 to 3/4 full of water and bring to a low boil.
• Add water, vinegar, canning salt and sugar to a large, non-reactive pot. Stir well and bring to a slow boil.
• Pack the jars: place a garlic clove and the optional peppercorns and red pepper flakes in the bottom of each jar and fill with asparagus spears point-side down. Pack them in tight, as they'll shrink when heated.
• Fill the jars, one at a time, with the hot vinegar mixture, leaving a 1/2-inch headspace. Remove air bubbles with a non-metal spatula, replace any brine as needed to keep headspace, and wipe rim with a damp towel.
• Attach lid and ring, tightening to just fingertip tight.
• Lower each jar as you fill it into the canner (or set them on a rack resting on the canner) using a jar lifter. Continue filling each jar and placing them in the canner until done.
• Bring the canner to a rolling boil over high heat. Set a timer for 10 minutes and adjust the heat so the canner continues at a soft boil.
• When the timer goes off, turn off the burner, remove the lid, and let jars sit for 5 minutes (USDA recommendation). Use the jar lifter to remove each jar and set on a towel-lined surface as gently as possible.
• Leave to sit undisturbed for 24 hours. Check lids and seals, store any unsealed jars in the fridge and store the rest, without the rings, in a cool, dark, place. The jars are best used within a year to 18 months (but we've eaten 2-year-old jars and they've been fine).

PICKLED ASPARAGUS (3 WAYS!)

Steps:

• Prepare a water bath canner, if canning. Skip this step for refrigerator pickles.
• Wash and trim asparagus, removing woody ends.
• Cut asparagus to fit in jars, leaving 1-inch headspace.
• Add sliced onions, garlic cloves and whole spices directly to each jar (1 tsp per jar for most spices).
• In a large saucepan, heat liquid brine ingredients (vinegar/water) along with sugar, salt and any ground spices. Allow the mixture to come to a rolling boil, then remove from heat.
• Pour the hot brine over the asparagus spears in jars, leaving 1-inch headspace.
• Cap the jars with 2 part canning lids.
• If canning, process in a water bath canner for 15 minutes for shelf-stable asparagus pickles (12-18 month shelf life).
• For refrigerator pickles, allow the jars to cool to room temperature before storing in the refrigerator (roughly 1-month shelf life refrigerated).

PICKLED ASPARAGUS

Steps:

• Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
• Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
• In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
• Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
• Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.