Pickled Asparagus

Name: Pickled Asparagus
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 quarts
Ingredients: 9 quarts water, divided; 16 pounds fresh asparagus, trimmed; 2 quarts white vinegar; 1 cup canning salt; 1 tablespoon mixed pickling spices; 1 garlic clove, minced

Total Time Prep: 45 min. Process: 20 min.

Yield 8 quarts

Test Kitchen Approved

You're steps away from having tangy, delicious pickled asparagus at home.

Ingredients

9 quarts water, divided
16 pounds fresh asparagus, trimmed
2 quarts white vinegar
1 cup canning salt
1 tablespoon mixed pickling spices
1 garlic clove, minced

Directions

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.

Nutrition Facts

1 spear: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 85mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.

These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.

Recipe Creator