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Pickled Asparagus Recipe

These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.

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Pickled Asparagus Recipe

Prep: 45 min. Process: 20 min.

Yield: 128 Servings

45 20 65

Ingredients

9 quarts water, divided
16 pounds fresh asparagus, trimmed
2 quarts white vinegar
1 cup canning salt
1 tablespoon mixed pickling spices
1 garlic clove, minced

Directions

In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top.
Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 8 quarts.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 1 serving (1/4 cup) equals 7 calories, trace fat (trace saturated fat), 0 cholesterol, 888 mg sodium, 1 g carbohydrate, trace fiber, 1 g protein.

Originally published as Pickled Asparagus in Taste of Home August/September 2002, p9

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Pickled Asparagus

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Reviewed on May. 01, 2013 by shecooksalot

This is the first time that I have made pickled asparagus and it turned out great. The recipe was easy to follow and I will be trying this again next asparagus season.

Reviewed on Jun. 17, 2011 by EARL IRONS

I MADE THIS EXACTLY HOW THE RECIPE CALLED FOR . GREAT TASTING !!!