Dilly Pickled Asparagus Recipe

Nutrition Facts

  • One serving:
  • (1/4 cup)
  • Calories:
  • 19
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 446 mg
  • Carbohydrate:
  • 4 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g


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Dilly Pickled Asparagus

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These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario

SERVINGS: 48

CATEGORY: Side Dish

METHOD: Water Bath

TIME: Prep: 30 min. Process: 20 min. + standing

Ingredients:

  • 6 pounds fresh asparagus
  • 3 large garlic cloves, halved
  • 6 teaspoons dill seed
  • 6 teaspoons mustard seed
  • 36 whole peppercorns
  • 2 quarts water
  • 2-1/2 cups white vinegar
  • 1/2 cup sugar
  • 3 tablespoons canning salt

Directions:

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. Ladle boiling liquid over asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely. Yield: 6 pints.


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