Best Ever Pickled Asparagus Recipe

| 7/11/2014 11:55:00 AM

Tags: pickling, asparagus, fermentation, Missouri, Mary Jane Phifer,

finished jars

The recipe is modified from Ball Complete Book of Home Preserving by Kingry and Devine.

We love pickles and that does not just mean cucumbers.  Pickled okra, green beans, baby onions, beets- and  our new true love; pickled asparagus. We pick the asparagus every day and keep it in 2'" water until we have a few quarts.  Longer spears can be snapped in half and with ends placed in water and stored in the refrigerator.


7 lbs asparagus spears
1 jalapeno pepper
4 cloves garlic
(optional- 2 tbsp curry paste)
3 tsp dill weed or dill seeds (your preference)
2-3 tbsp brown or yellow mustard seeds
5 cups white vinegar
1 2/3 cups water
1 2/3 cups granulated sugar
4 tsp canning salt

Fill a pot with approximate 2 quarts water and bring to a boil.  This is to pre-heat your asparagus. Prepare water bath canner and jars.

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