Friday, May 1, 2009

Pickled Asparagus Recipe

When Pam made a comment about her mother-in-law's pickled asparagus, I realized that asparagus was a vegetable that I had never pickled before. Naturally, I had to set out to find a recipe. After looking at several I finally decided to try this recipe from

I like using Jelly jars for pickles because they look more decorative; and of course, I think homemade pickles make good gifts. I chose to try the recipe without the optional hot pepper flakes. Since pickles need to sit for a couple of weeks in order to allow the vegetables plenty of time to soak up the flavor from the brine, I will have to be patient to find out how my pickles turned out.

Thank you, Pam, for getting me started on a new quest.

So here's the recipe:

Pickle asparagus in 12 oz jelly jars, which are a little taller than pint jars-just right for the tender portion of an asparagus stalk. Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way.


  • 5 cloves garlic, sliced
  • 15 allspice berries
  • 30 black peppercorns
  • 20 coriander seeds
  • 5 pieces mace or nutmeg
  • 1/2 teaspoon hot pepper flakes (optional)
  • 3 lbs asparagus, trimmed to fit into 12-ounce jelly jars
  • 2 1/2 cups white wine vinegar
  • 2 1/2 cups water
  • 2 1/2 teaspoons pickling salt
  • 2 tablespoons sugar


  1. Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5, 12-ounce jelly jars.
  2. Pack the asparagus vertically in the jars, tips down or up.
  3. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
  4. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
  5. Close the jars with hot two-piece caps.
  6. Process the jars for 10 minutes using the water bath method.
  7. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
High altitude instructions
1,001 - 3,000 feet : increase processing time by 5 minutes
3,001 - 6,000 feet : increase processing time by 10 minutes
6,001 - 8,000 feet : increase processing time by 15 minutes
8,001 - 10,000 feet : increase processing time by 20 minutes


  1. I love pickled vegetables, and asparagus sounds fantastic!

  2. Such wonderful spices you are using here. I've never canned before but really would like to when my garden starts coming in. You have so many great tips!

  3. neat idea for a blog, a lot of folks in NC can and have veggies year round

  4. I have never canned anything, but I would love to try! Your blog is great!

    Thanks for visiting.

  5. Several readers have commented that they have never canned before, but want to get started. I hope people will tell me about their first experiences with it.

  6. I can't wait until we get some veggie in our garden that we can can and pickle. One thing I defnitely want to learn os to make spicey green beans.

  7. I love to eat pickled vegetables, such as cabbage, cucumber, ginger, chillies, radish, string beans, etc. When I was still a little gal, my mum would send me to a small local store, which sells dozens kinds of pickled fruit, vegetables, and other preserves, to get some pickles for the dinner (usually plain congee) and might be the breakfast(still congee) next day.
    Summer time is great for canning. Stores here sell containers of different sizes, rubber, labels.
    Look forward to the finished pickled asparagus!

  8. Thanks for stopping by my blog! I love yours! Pickling/fermenting is my next quest...I've never tried it but I want to soon :-)

  9. Pickling Asparagus is a great idea! I decided this at a young age, when I took my mom's pickled asparagus recipe and began marketing it in my home-state of Nebraska. I will give this recipe a try. I must say, mom's is going to be pretty hard to beat. Nice and crunchy, no preservatives, and just enough kick!, complements of a red hot chili pepper.

  10. I remember when I picked asparagus with my grandfather and them we went to sell it to our neighbors it was really funny and I loved because I spend time with my grandpa.Generic Viagra Buy Viagra


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