Our families love pickled asparagus and right now it is asparagus season. In this video we teach you how to can pickled asparagus. If you can find seconds (The ones that are too big or small for the store.) you will get a better deal. Working with a farmer directly reduces the cost for you and increases the profit for the farmer. A win-win situation.
The first step is to wash and drain the asparagus spears in a colander.
Next, we will cut the spears to the proper length for our jars. This recipe cans one quart-sized jar or two pint-sized jars of pickled asparagus. To cut the spears to size, first I choose a spear that is bigger or differently shaped than the rest. I do this so the spear can be easily tracked and identified as I cut multiple batches of spears. I situate the spear against the jar to just below the shoulder and just above the bottom. Cut the first spear and use it to cut enough spears to fill your jar(s). You will need approximately 1 pound or 30 spears (depending on spear thickness).
INGREDIENTs
Asparagus (about 1 pound or 30 spears)
1/3 cup salt (for brine)
1 2/3 cup white distilled vinegar
1 teaspoon non-iodized salt
1 teaspoon mustard seed
1 1/2 teaspoon dill seed
1 small onion (cut in rounds)
2/3 cup sugar
optional: garlic cloves and whole jalapeno peppers
2 sprigs fresh dill
1/8 tsp pepper powder or 1/4 tsp red pepper flakes
Place the cut asparagus in a bowl with 1/3 cup of salt, cover the spears with water and allow to sit for 2 hours.
Making the Pickling Brine
Once the 2 hours have elapsed, make the pickling brine by combining the following:
1 2/3 cup of white distilled vinegar (do not use apple cider vinegar)
1 teaspoon of non-iodized salt
1 teaspoon of mustard seed
1 1/2 teaspoon of dill seed
1 small onion (cut in rounds)
2/3 cup of sugar.
Bring the liquid brine to a boil.
Filling Your Jars
Next, place a small amount of pickle liquid in the bottom of a hot jar, drain the asparagus and place it in the jar, (optional addition of garlic cloves and whole jalapeno peppers). Add 2 sprigs of dill and 1/8 tsp of pepper powder or 1/4 tsp red pepper flakes (I prefer the flakes).
Use a jar funnel and pour the liquid and onions over the asparagus. Tuck the onions in between the spears. Pour in the remaining liquid up to 1/4 inch headspace. Place lid and ring on the jar fingertip tight and process in boiling water bath for 15 minutes if at sea level. (10 minutes for pint-size jars)
If you have any questions about canning with the boiling water bath or need to know the proper altitude adjustment, take a look at a few of our canning basics videos.
