Ingredients Jump to Instructions ↓

  1. 5 pint jars, washed and sterilized

  2. 10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4-inch spears

  3. 2 cups white vinegar

  4. 2-1/2 cups water

  5. 2 teaspoons mustard seed

  6. 1 Tablespoon pickling spice, placed in a gauze bag

  7. 2 Tablespoons canning (pickling) salt

  8. Per Jar:

  9. Dash cayenne pepper

  10. 1/2 teaspoon dill weed or dill seed

  11. 1/2 clove garlic

  12. 1/2 jalapeno pepper, optional

  13. 1 onion slice

Instructions Jump to Ingredients ↑

  1. Place asparagus spears in boiling water, and blanch for two minutes; drain and cool. Place dill , garlic , cayenne pepper, onion slice and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) into each jar.

  2. Combine vinegar , water, mustard seed , canning salt, and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag of spices and discard.

  3. Pour brine over asparagus, and seal jars.

  4. Place jars into canner of boiling water for 10 minutes. Cool.

  5. Cook's Note: Asparagus amount depends on how tightly it is packed into the jars. If you have any left over, cut and freeze in freezer bags.

  6. Yield: 5 pints Recipe Source: Doris Erickson , Oxford Junction, Iowa Reprinted with permission.


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