Pickled Asparagus Canning Recipe
This pickled asparagus canning recipe is a great way to preserve asparagus and have it ready to eat whenever you want. The pickled asparagus tastes great and can be eaten as a snack or served on a appetizer tray or charcuterie board. It can also be rolled up with some ham and cream cheese.
Asparagus is a wonderful healthy vegetable and one of my favorite vegetables. . This article discusses some of the health benefits of asparagus. I have some growing in my garden and absolutely love it! Asparagus season starts in early spring and the spears seem to just pop out of the ground. My asparagus patch is growing every year. Asparagus is a perennial, which means that once it gets established, the tender spears will return year after year. See this article for growing asparagus.
Ingredients for Canning Pickled Asparagus
- 4 pounds of asparagus (1 pound of asparagus per pint)
- 3 cups white vinegar
- 3 cups water
- 3 Tablespoons canning salt
- 4 sprigs fresh dill
- Optional spices: garlic cloves, mustard seeds, dill seeds, bay leaves, peppercorn, red pepper flakes, pickling spices
Detailed Steps for Canning Pickled Asparagus
Cut the fresh asparagus to fit the jar.
Add the dill and the raw asparagus spears to the jar and leave 1/4 inch headspace. You can use quart-size canning jars or pint-size.
To make the pickling brine, add the water, vinegar and salt to a medium saucepan or stock pot and heat to boiling. Add the hot pickling liquid to the jars of asparagus, leaving 1/4 inch headspace.
Remove air bubbles, wipe the rims and place lids on the jars. Add the filled hot mason jars to the boiling water bath canner with a jar lifter.
Process jars at a full rolling boil for 10 minutes for pint or quart jars.
I use the Ball electric water bath canner for water bath canning and love it.
Remove the hot jars from the boiling water bath with a jar lifter and place jars on a dish towel on the counter. Do not disturb for 24 hours.
Enjoy
This is a great recipe for canning asparagus! You can use it in a lot of different ways and can add different seasonings, plus can make it spicy or mild. Adding red pepper flakes or even some hot peppers can increase the spice level.
Home food preservation is such a great way to save on the grocery store and have shelf stable and healthy meals and other food ready to eat in your pantry.
For more of my home canning recipes and other favorite recipes, plus posts about other homestead-type activities, such as gardening and raising chickens, go to my website at www.HawkPointHomestead.com. For updates, please follow my Facebook page at Hawk Point Hobby Homestead.
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Pickled Asparagus Canning Recipe
This pickled asparagus canning recipe is a great way to preserve asparagus and have it ready to eat whenever you want. The pickled asparagus tastes great and can be eaten as a snack or served on a appetizer tray or charcuterie board.
Ingredients
- 4 pounds of asparagus (1 pound of asparagus per pint)
- 3 cups white vinegar
- 3 cups water
- 3 Tablespoons canning salt
- 4 sprigs fresh dill
- Optional spices: garlic cloves, mustard seeds, dill seeds, bay leaves, peppercorn, red pepper flakes, pickling spices
Instructions
- Cut the asparagus to fit the jars.
- Add the dill (or other seasonings) and the asparagus spears to the jars.
- Combine the vinegar, water, and salt in a pan to make the pickling brine. Heat to boiling.
- Add the brine to the jars, filling to 1/4-inch headspace.
- Remove the air bubbles, wipe the rims and add the lids.
- Add the jars to a water bath canner and process at a roiling boil for 10 minutes for pints or quarts.
- Remove the jars set them on a counter and leave them undisturbed for 24 hours.
