Pickled Asparagus
She had about 3 lbs of asparagus and put her canning skills to work saving these pencil asparagus for a great snack or for some creative recipe.
Ingredients
- 3 lbs asparagus
- 3 T. pickling spice
- 1 t. crushed red pepper
- 1 1/2 cups water
- 1 1/2 cups vinegar (5% acidity)
- 2 T. canning or kosher salt
- 3 cloves garlic
Instructions
Preparation:
- Wash asparagus under running water, careful not to break tips. Cut stems from the bottom to fit into the canning jar with a little less than ½-inch headspace.
- Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the tips up.
Cooking:
- In an stainless steel pot combine water, vinegar, spices, and salt. Bring to a boil.
Filling and Processing:
- Pour boiling hot pickling brine over spears, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed.
- Wipe rims of jars with a dampened clean paper towel. Add hot lids and rings and tighten finger tight. Process in a water bath canner for 10 minutes at a full rolling boil.