Sweet Pickled Asparagus
Taste of Home
“Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it,” writes Valerie Giesbrecht of Othello.
SERVINGS: 20
CATEGORY: Condiment
METHOD: Water Bath
TIME: Prep: 15 min. Process: 20 min. + standing
Ingredients:
- 10 pounds fresh asparagus
- 5 tablespoons dill seed
- 5 teaspoons mixed pickling spices
- 2 quarts water
- 3 cups cider vinegar
- 2/3 cup sugar
- 1/4 cup canning salt
Directions:
Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-qt. 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 the water, vinegar, sugar and salt to a boil. Ladle boiling liquid over asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Yield: 5 quarts.