Pickled Asparagus Spears
These pickled asparagus spears are a beautiful way to use up an abundance of asparagus! Sweet yet tangy asparagus pickles - perfect for snacking!
Servings 4 quart jars
Equipment
- quart canning jars, rings and bands
Ingredients
- 2 bunches asparagus tips medium to thick in diameter
- 4 tsp crushed red pepper flakes
- 4 garlic cloves peeled
- 4 tsp pickling spice
- 2.5 C white vinegar
- 2.5 C water
- 1/2 C sugar
- 3.5 Tbsp kosher salt
Instructions
Prepare for Water Bath Canning:
- I use the large, enamelware canning pot with the removable wire rack that holds the jars. Since you are using tall (quart) jars, you will need a pot that allows water to cover the top of the jars by at least 1". Place the jars in the pot on the wire rack. Then fill the pot with enough water to cover the rack by at least 1". Bring this pot to a boil over high heat - it will take at least 20 minutes so get started right away. Take the lids and bands and place in a shallow pan with water; simmer those lids until you fill the jars with asparagus.
Blanch the Asparagus:
- While the water heats in the pot, trim the asparagus to 6" lengths. (Don't throw the scraps away! They are great drizzled in olive oil and sprinkled with salt - roast them for a nice dinner side). Bring a medium pot to a boil with water. Once the water boils, add the asparagus; bring to a boil and then immediately drain and transfer to ice cold water to cool. Drain well.
Prepare Brine:
- Combine the water, vinegar, salt and sugar in a medium saucepan. Bring to a boil.
Prepare Jars:
- In each jar, place 2 teaspoons of each red pepper flakes and pickling spice. Place 2 garlic cloves in each jar (do this while the brine is boiling).
- Divide the blanched asparagus between both jars - you may have to lay the jars on their side to pack them as tightly as possible. Ladle the hot vinegar brine mixture into the jars, leaving 1/2" headspace at the top of each jar. Wipe the rims with a clean rag, then put a lid on each jar, followed by a ring. Tighten until finger tight.
Process the Jars:
- Return the filled jars to the canning pot. The water should cover the jars at least 1 inch or more. Bring to a boil and process for 15 minutes. Remove the jars to a towel placed on the countertop. Do not touch the jars for up to 12 hours - the lids should seal during that time (you will hear a "ping"). The lids are sealed when they cannot be pushed up and down. Label the sealed jars and place in a cool pantry.
- Unopened jars should keep for one year in a cool, dark place. Once opened, consume the asparagus within one week.
Notes
Canning guidelines:
- Boil for 10 minutes if using 4-, 8- or 12-ounce jars.
- Boil for 15 minutes if using 16-ounce jars.