Ingredients for Wonderful Pickled Asparagus
- Onion
- Fresh Asparagus
- Red Bell Pepper
- White Wine Vinegar
- 2 cups water
- 1/4 cup sugar
- Pickling Spices
- Pickling Salt
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How to Make Wonderful Pickled Asparagus
- Wash and trim 1 pound of asparagus, removing tough ends.
- In a large pot, combine 2 cups water, 1 cup white vinegar, 1/2 cup apple cider vinegar, 1/4 cup sugar, 2 tablespoons salt, 4 cloves garlic (minced), 1 teaspoon black peppercorns, and 1/2 teaspoon mustard seeds.
- Bring the mixture to a boil over medium-high heat, stirring until sugar and salt are dissolved.
- Add the asparagus spears to the boiling brine and cook for 3-5 minutes, until bright green and slightly tender-crisp. Do not overcook!
- Carefully remove the asparagus using a slotted spoon and pack it tightly into sterilized jars, leaving 1/2 inch headspace.
- Ladle the hot brine over the asparagus, leaving 1/2 inch headspace.
- Remove any air bubbles by gently tapping the jars.
- Wipe the rims of the jars clean and place lids and rings on tightly.
- Process the filled jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for specifics).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal. Check for proper sealing (lids should not flex).
- Store sealed jars in a cool, dark place. Allow pickles to age for at least 2 weeks before enjoying for optimal flavor development.
Nutrition Information (Approximate per serving)
Sodium
97 g
Sugar
188g
Fat
2g
Carbs
23g
