Ingredients Jump to Instructions ↓

  1. 9 quarts water, divided

  2. 16 pounds fresh asparagus, trimmed

  3. 2 quarts white vinegar

  4. 1 cup canning salt

  5. 1 tablespoon mixed pickling spices

  6. 1 garlic clove, minced

Instructions Jump to Ingredients ↑

  1. In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 8 quarts.


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