Sweet Pickled Asparagus Recipe

Sweet Pickled Asparagus Recipe photo by Taste of Home

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“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.

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Sweet Pickled Asparagus Recipe

Prep: 15 min. Process: 20 min. + standing

Yield: 20 Servings

15 20 35

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. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 quarts.

Nutritional Facts 1 serving (4 each) equals 63 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1,429 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Sweet Pickled Asparagus in Taste of Home August/September 2005, p 19