You're steps away from having tangy, delicious pickled asparagus at home.
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This is an unexpected way to prepare asparagus! It preserves a spring or summer harvest for a relish tray, cheese board or cocktail garnish during the cold weather months. Like pickled onions, pickled asparagus is an acquired taste, but it’s a retro recipe that deserves a comeback—particularly if served up in a Bloody Mary.
This recipe for pickled asparagus is from Taste of Home Community Cook Marie Hattrup. It makes eight quarts—plenty for sharing! Here’s what you need:
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
Editor’s tip: You can purchase pickling spices (a mix of ingredients such as clove, allspice, pepper, dill seeds and more) or flex your DIY muscle with this easy recipe.
In a stockpot, bring six quarts of water to a boil. Then, cook asparagus in batches, uncovered, for two and a half minutes. The spears should be bright green, with plenty of snap. Remove and rinse in ice cold water.
Step 2: Make the Brine
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 a half-inch inch of the top.
Editor’s tip: You can play with the flavors in this recipe. Add more garlic or additional spices. A few spicy peppers will give the asparagus a kick!
Step 3: Ladle and Process
Carefully, ladle the pickling mixture into hot quart jars, leaving a half-inch of headspace. Use a knife or bubble remover to remove air bubbles, then wipe rims and adjust lids. (If your can doesn’t have a tight, secure fit, the lid will start to lift off the jar, make a mess and wreak havoc on your recipe.) Process for 20 minutes in a boiling-water canner.
Editor’s tip: For processing times at altitude, consult this recipe.
To remove the quart jars from hot water, use a jar lifter. This industrial set of tongs is designed to grip your jars and safely lift them up. (It’s one of our essential tools for canning for good reason.)
Store the jars in the pantry and wait a week until cracking one open.
Questions About Pickled Asparagus Answered
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Pickled asparagus isn’t the most common pickle, so we understand if you’ve got a few questions. We’ve got the answers!
Is Pickled Asparagus Good for You?
Yes—in moderation. The pickling process will destroy all of the vitamin B6 in asparagus, but this vegetable does retain some of its nutritional value.
How Long Do You Have to Wait Before Eating Pickled Asparagus?
For pickled foods, patience is a virtue. You should wait three days before cracking open a can. In fact, some home chefs think you should wait a full week before sampling. (But we’ll be the first ones to admit that requires a lot of willpower.)
Why Did My Pickled Asparagus Wrinkle?
You may pull out a jar of pickled asparagus only to see that the pieces have shriveled up. What gives? Is your asparagus OK? Don’t worry—it’s not as bad as it looks. The acidic brine can pull out the liquid inside your asparagus, making it appear shriveled. Fortunately, many experts believe your asparagus will go back to its plump state in time.
If you want to keep shriveled appearances to a minimum, we recommend blanching your asparagus (like we do in this recipe), which will help preserve its color, texture and flavor.
Is wrinkled asparagus safe to eat? Yes. As long as they were prepared and processed correctly, home chefs will give you the green light.
How Do You Eat Pickled Asparagus?
The beauty of pickled asparagus is that it pairs well with anything—and we mean anything. Whether you eat them on their own, along with a sandwich or as part of an appetizer spread, pickled asparagus are the perfect supper club snack.
Vintage Pickle Recipes from Grandma's Kitchen
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Favorite Bread & Butter PicklesI made these pickles while growing up and love them because you can eat them with just about anything. Now, both of my children love these pickles, too. I think you'll enjoy them as much as we do! —Linda Weger, Robinson, Illinois
Refrigerator Garden PicklesCanning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa
Sweet 'n' Tangy Freezer PicklesNow you can have all the goodness of crunchy sweet-sour pickles without going to the trouble of canning them. Even though these puckery slices can be stored in the freezer, they don't last long at my house. —Jean Vance, Charlotte, North Carolina
Christmas PicklesA dear family friend made these pickles for decades. I've adapted the recipe a bit over the years, but in my heart they are still “Dr. Rhodes’ pickles.” These morsels are delicious any time of year, but the green, red and white hues of the pickles, cherries and onions make them ideal for Christmas gift-giving—and it's a tasty twist on the classic Christmas pickle tradition. —Patricia Martin, Shelby
Pickled PeachesFresh peach quarters soaked in vinegar, sugar and warm spices are a classic southern treat. Serve with ice cream, pound cake, roasted meat and veggies, or mix into your favorite salad greens.—Nick Iverson, Milwaukee, Wisconsin
Pickled Sweet PeppersI love to can my homegrown produce. I call this recipe Summer in a Jar. The peppers have a nice combination of tart and spicy flavors. —Edna Clemens, West Branch, Michigan
Spiced Pickled BeetsWith sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana
Pickled Green BeansThis recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Pickled Mushrooms for a CrowdServe tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. However you present them, you can’t go wrong! —John Levezow, Eagan, Minnesota
Pickled Sweet OnionsThese slightly crunchy pickled onions are not only a great gift for Christmas, but also a terrific contribution to a backyard barbecue as a relish for burgers and hot dogs. —Laura Winemiller, Delta, Pennsylvania
Fire-and-Ice PicklesThese sweet and spicy pickles are great on a sandwich or all by themselves as a snack. The recipe is an easy way to dress up store-brought pickles and make them a special treat! —Myra Innes, Auburn, Kansas
Pickled Peppers RecipeThis pickled peppers recipe from Ball brand home canning products is so easy, and you'll never have to buy store-bought peppers ever again. They are so delicious.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Watermelon Rind Pickles"Waste not, want not" has always been smart advice—especially when it produces picked watermelon rind that's so refreshing. —Taste of Home Test Kitchen
Refrigerator Dill PicklesEasy and economical, refrigerator dill pickles are tangy, zesty and crispy. No one will believe you made them yourself! —Jake Haen, Ocala, Florida
Chicago-Style Hot GiardinieraI've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! —Andrea Quiroz, Chicago, Illinois
Sweet & Spicy Pickled Red Seedless GrapesMost people don't think about grapes when creating a canned pickle recipe. The pickling liquid for these grapes includes red wine, vinegar and common pickling spices like coriander, mustard seeds and hot pepper; it also contains warm spices like cinnamon and star anise along with brown sugar. These flavor-packed grapes are unique and delicious on a fab antipasto, pickle or cheese tray. —Cheryl Perry, Hertford, North Carolina
Pickled Asparagus RecipeThis pickled asparagus recipe is 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
Refrigerator PicklesThis easy refrigerator pickles recipe is a great way to use cucumbers and onions from the garden. Here in upstate New York, we have an abundance of cucumbers. —Catherine Seibold, Elma, New York
Pickled EggsEver since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Pickled Brussels SproutsThis year, when I asked my brother what he wanted for his 31st birthday, he answered, "pickled Brussels sprouts." I had never even tasted a pickled Brussels sprout before. It's hard for me to say "no" to my younger brother, so he got his wish and thought the Brussels sprouts were delicious! —Heather King, Frostburg, Maryland
Dill Pickle RecipeThis treasured dill pickle recipe is like an old friend. These crispy spears have a slightly salty, tart flavor with a good balance of dill, garlic and peppers. —Betty Sitzman, Wray, Colorado
Pickled StrawberriesI developed a unique healthy recipe to feature my most-loved spring and summer fruit. My favorite way to serve these pickled strawberries is as an appetizer with cheese. —Roxanne Chan, Albany, California
Sweet and Sour Zucchini PicklesPickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Refrigerator Jalapeno Dill PicklesI’m passionate about making pickles. My husband is passionate about eating them. He's too impatient to let them cure on the shelf, so I found this quick recipe to make him happy. Add hotter peppers if you like. —Annie Jensen, Roseau, Minnesota
Belarus Pickled CarrotsMy mom’s holiday buffet always included these pickled carrots. I kept the tradition going, then passed the recipe to my daughter. In our family, it isn't a party without this dish. —Lily Julow, Lawrenceville, GA
Pickled Green Tomato RelishWhen I'm left with green tomatoes at the end of summer, I reach for this recipe. Friends and family are so happy to receive the sweet-sour relish that they often return the empty jar and ask for a refill! —Mary Gill, Florence, Oregon
Garlic Dill Pickle RecipeWhen I was raising my big family, I'd make this garlic dill pickle recipe toward the end of the growing season for winter's keeping. Crushed red pepper flakes gives the pickles a bit of bite.— Lily Julow, Lawrenceville, Georgia
Pickled ApplesThese easy pickled apples are perfect alongside a pork entree or salad, or with a charcuterie cheese board. —Rashanda Cobbins, Milwaukee, Wisconsin
Pickled GarlicPickled garlic is a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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