Pickled Asparagus Recipe

5 2 2
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Pickled Asparagus Recipe

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5 2 2
Publisher Photo
These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.
MAKES:
128 servings
TOTAL TIME:
Prep: 45 min. Process: 20 min.
MAKES:
128 servings
TOTAL TIME:
Prep: 45 min. Process: 20 min.

Ingredients

  • 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

Directions

In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
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 1/2 in. of top.
Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 8 quarts.
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 Pickled Asparagus in Taste of Home August/September 2002, p9

Nutritional Facts

1/4 cup: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 888mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

  • 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
  1. In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
  2. 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 1/2 in. of top.
  3. Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 8 quarts.
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 Pickled Asparagus in Taste of Home August/September 2002, p9

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Reviews forPickled Asparagus

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MY REVIEW
shecooksalot User ID: 5888460 112472
Reviewed May. 1, 2013

"This is the first time that I have made pickled asparagus and it turned out great. The recipe was easy to follow and I will be trying this again next asparagus season."

MY REVIEW
EARL IRONS User ID: 2407129 205043
Reviewed Jun. 17, 2011

"I MADE THIS EXACTLY HOW THE RECIPE CALLED FOR . GREAT TASTING !!!"

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