These pickled asparagus have so much wonderful garlic in their brine. I love to make many jars of these when asparagus is in its peak season.
NOTE! Before making any of this recipe, you must do the following:
1. Sterilize asparagus canning jars and lids. 2. Place jars and lids face up on cookie sheet and keep warm in oven at low temperature.3. Sterilize metal slotted spoon and tongs, and make sure all equipment is very clean.
Text by Sarah Oster Shasha | Photos by Liz Clayman
Recipe adapted from The Preservation Kitchen by Paul Virant.
71⁄2 cups apple cider vinegar or white vinegar
4 cups water
3 tablespoons kosher salt or sea salt
2 tablespoons white sugar
4 teaspoons dill seed
1⁄2 cup fresh dill, chopped
8 cloves garlic
5 lbs asparagus, trimmed to fit into jar
- In a large saucepan, bring vinegar, water, salt, and sugar to a boil.
- Lightly toast dill seeds in a dry skillet until fragrant, about 1 minute.
- Place jars on the counter, and distribute garlic, dill seed, and fresh dill evenly into the jars.
- Blanch asparagus in salted water for about 1 minute.
- Drain and add asparagus to the jars.
- remove brine from heat, and fill jars about 3⁄4 of an inch from top.
- Clean rims of jars of any drips, and place lids on securely but not too tight.
- Bring a large pot of water to a boil and carefully lower jars in with tongs, making sure the water completely covers the jars.
- Process for 20 minutes.
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