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Sweet Pickled Asparagus

“Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it,” writes Valerie Giesbrecht of Othello.
  • Total Time
    Prep: 15 min. Process: 20 min. + standing
  • Makes
    5 quarts


  • 10 pounds fresh asparagus
  • 5 tablespoons dill seed
  • 5 teaspoons mixed pickling spices
  • 2 quarts water
  • 3 cups cider vinegar
  • 2/3 cup sugar
  • 1/4 cup canning salt


  • Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar.
  • In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts
4 each: 63 calories, 1g fat (0 saturated fat), 0 cholesterol, 1429mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein.

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