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Pickled Asparagus

These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.
  • Total Time
    Prep: 45 min. Process: 20 min.
  • Makes
    8 quarts


  • 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


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

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