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.
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizer
Cuisine American
Servings 20


  • 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



  • 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.


  • 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.
Keyword Pickled Asparagus