Best Dilled Asparagus Pickles Recipes

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.

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).

DILLY PICKLED ASPARAGUS

Steps:

• Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

PICKLED ASPARAGUS WITH DILL

Steps:

• Clean and sterilize wide mouth canning jars.
• Clean garlic and pound with with chef's knife so it cracks a bit.
• Wash and clean asparagus.
• Remove tough bottom.
• Heck you know how to snap asparagus.
• Prepare it in lengths so it will fit into jars.
• Save the tender bottoms for dinner.
• Pack jars with some onion, garlic, dill and asparagus.
• The amount of each is up to your personal taste.
• This is the hardest part.
• Mix vinegar, water, and salt in a pot.
• Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
• Wipe any spills from lip of jars.
• Burp air bubbles from jars.
• Seal jars with lid and ring.
• Process jars in a canner (hot water bath).
• Make sure tops of jars are covered with 1 inch of water.
• Allow to boil 20 minutes.
• Start timing when water reaches a boil.
• Ready to eat in 4 to 6 weeks.

QUICK-PICKLED SPICY ASPARAGUS

Steps:

• Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
• Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
• Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
• Place in the refrigerator until pickled, at least 2 days.

PICKLED ASPARAGUS

Steps:

• 1. Trim the cut end of the asparagus spears, and cut 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.
• 2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
• 3. In a saucepan over medium heat, combine the vinegar, sugar, 1 tea. salt, mustard seed, dill seed, and onion rings. Bring to a boil and boil for 1 minute.
• 4. Pack the asparagus spears, (tip end up) in the hot jars leaving 1/2 of head space from the rim. Tuck one dill sprig in each jar and sprinkle in 1/4 tea. of red pepper flakes. Pour hot pickling liquid into the jars filling to within 1/4 inch of the rim. Wipe rim with a clean dry cloth seal with lid and process in a boiling water bath for 10 minutes.
• 5. 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.

DILLED ASPARAGUS PICKLES

Steps:

• Snap the tough ends off the freash asparagus.
• Add the spices to the jars and pack as many spears of asparagus as possible into each wide mouth jar and pour the hot brine over. place lids on and process in hot water bath with water covering 2/3 of jars for 5 minutes. do not open for 3 weeks. Enjoy.

SWEET PICKLED ASPARAGUS

Steps:

• Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar., In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.