Spicy Pickled Asparagus
Tangy fun and great for summer picnics, charcuterie, ceasers and Bbqs. These pickled asparagus are a great kickoff to summers pickling season and delicious all year round.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Course Appetizer, Salad, Side Dish, Snack
Cuisine American
1 Large Canning Pot
7 Quart Glass Jars Cleaned
7 Two- piece metal canning lids Sterilized
1 Knife For trimming Asparagus
1 Measuring Cup
- 8 lbs Barrie Hill Farm Asparagus Washed under running water
- 28 cloves Garlic Take side if knife and crack them to release the flavor and put 4 in each jar
- 7 tbsp dill seed 1 tbsp in each jar
- 7 tbsp mustard seed 1 tbsp in each jar
- 7 tbsp dried chilli peppers 1 tbsp in each jar
- 9 cups water
- 9 cups white vinager
- 1 cup kosher salt
Wash and rinse canning jars in hot soapy water or in dishwasher. (Keep hot until ready to use)
Sterilize Lids and seals in hot boiling water until ready to use
Wash asparagus under running water. Cut all woody stems off and fit spears into jars with a little less than 1/2 inch headspace. Peel and crack garlic and add to jars and add dill seed, mustard seeds and chilis to jars
In your large pot add water, vinegar & kosher salt. Bring to a rolling boil and ladle boiling brine over asparagus in jars leaving a 1/2 inch from the top
Gently remove all air bubbles, Wipe rim of jars with a paper towel and add lid & seal
Place jars back into the canning pot full of hot water ( just enough water to cover the jars) and boil rapidly for 10 minutes.
Remove to a towel on your counter to cool. You will hear a popping sound as they seal. Check after 1 hour by pressing the center of each lid to make sure they are indented. Indented means sealed. If a jar did not seal place it in the fridge and enjoy first after letting sit in brine for 2 weeks