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Dilly Pickled Asparagus
This pickled asparagus recipe is really popular with my family. My granddaughter always tells me, "Oh, Grammy, these are soooo good!" They're easy to prepare and they turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. —Annie Merrell, Fenelon Falls, Ontario
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
- 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 6 hot 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and 6 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. Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
- 3. Place jars in canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts
About 4 spears: 18 calories, 0 fat (0 saturated fat), 0 cholesterol, 303mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
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