Dilly Pickled Asparagus Recipe

5 4 4
Dilly Pickled Asparagus Recipe
Dilly Pickled Asparagus Recipe photo by Taste of Home
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Dilly Pickled Asparagus Recipe

Read Reviews
5 4 4
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Process: 20 min.

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.
Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 6 pints.
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.
Originally published as Dilly Pickled Asparagus in Taste of Home April/May 2004, p31

Nutritional Facts

1/4 cup: 19 calories, 0 fat (0 saturated fat), 0 cholesterol, 446mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 6 pints.
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.
Originally published as Dilly Pickled Asparagus in Taste of Home April/May 2004, p31

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Reviews forDilly Pickled Asparagus

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MY REVIEW
jmils User ID: 8352852 225506
Reviewed Apr. 27, 2015

"I just made these yesterday and can't wait to try them. How long do you recomend I let the sit before trying? I'm new to canning. I know pickles are about 6 weeks not sure about these. Thank you."

MY REVIEW
mamoonis User ID: 1665915 205946
Reviewed Feb. 17, 2012

"Yum!!! They are pretty mild so if you like them with a little more kick, add more dill and possibly a little cayenne pepper. Absolutely great! Cooking time was perfect. Just the right crispness. :)"

MY REVIEW
pats5boys_ne_57 User ID: 171468 53707
Reviewed Aug. 13, 2009

"My family agrees.  These are really good.  Sometimes I add dried hot pepper but not to all the jars.   I didn't get any made this year.

 
Pat"

MY REVIEW
patheil User ID: 3167193 131873
Reviewed Aug. 13, 2009

"I made this reipe with adding red pepper flakes to each quart jar I made (50lbs) and all recipients of my labor were so thrilled and most asked for the recipe."

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