Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!

Behr

Recipe Summary

Servings:
15
Yield:
2 pints
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.

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  • Sterilize two pint size wide mouth jars in simmering water for 5 minutes.

  • In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.

  • Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.

  • Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

Nutrition Facts

41 calories; protein 0.3g 1% DV; carbohydrates 10.1g 3% DV; fat 0.1g; cholesterolmg; sodium 2156.6mg 86% DV. Full Nutrition

Reviews (52)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/13/2008
This may be common canning knowledge...but I didn't know this: Be sure to pack the asparagus tightly in the jars. If you don't, you run the risk of the asparagus overcooking during the 10-minute processing time. I added a crushed garlic clove to the bottom of each jar. Otherwise, no changes to the recipe. The pickling juice had a great flavor! Read More
(265)

Most helpful critical review

Rating: 3 stars
04/22/2010
This is good although next time i will add less sugar. I was going more of a "bloody mary" type asparagus that is a little hotter and less sweet. Read More
(26)
60 Ratings
  • 5 star values: 36
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/13/2008
This may be common canning knowledge...but I didn't know this: Be sure to pack the asparagus tightly in the jars. If you don't, you run the risk of the asparagus overcooking during the 10-minute processing time. I added a crushed garlic clove to the bottom of each jar. Otherwise, no changes to the recipe. The pickling juice had a great flavor! Read More
(265)
Rating: 5 stars
04/07/2008
Mom wanted some pickled asparagus. I could not find what she wanted at the store, but the asparagus was on sale. Never canned a thing in my life but these turned out GREAT. Mom loved them. My Mom turned 92 this year and if she wants something I try to get it for her. The whole family loved them. Very easy to do. Read More
(132)
Rating: 5 stars
04/13/2004
I've been making these for years, ever since we had them as a garnish in a Bloody Mary drink in Hawaii. Do pick smallest diameter spears you can find. I also put several crushed cloves of garlic and more red pepper flakes in the bottom of the jars. Makes a wonderful item to tuck into a gift basket, or to give away at the holidays, long after asparagus season is gone. Read More
(120)
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Rating: 5 stars
06/07/2010
I barely followed this recipe at all as I wanted spicy spears for bloody mary's and I know that the sugar takes the bite out of the vinegar. I will say that the asparagus prep directions were spot on. I also added smashed garlic cloves to each jar and a sliced red jalapeno and omitted the mustard and dill seed. I doubled the fresh dill. So, after a lot of adjustments I loved it. Read More
(51)
Rating: 4 stars
10/23/2009
Quite yummy. I just made them for the refrigerator cooked the asparagus in the pickling liquid til just barely cooked and then put in jar and into frig. Read More
(42)
Rating: 5 stars
04/03/2009
Didn't use dill seed and accidentally added crushed red peppers to the boiling liquid and not to each jar. These had a very nice mix of sweet and tart. Next time I'll use larger jars add more onion a couple slivers of garlic and I think red bell pepper would be a nice addition. Read More
(37)
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Rating: 5 stars
03/04/2012
After reading everyone's reviews, I rolled up my sleeves and gave it a shot. i did not use any sugar. I wanted that vinegary, spicy bite without being too hot. It was my first time canning and they turned out beautifully. I put two sprigs of dill in each jar along with a clove of minced garlic, the mustard seed and red pepper flakes. I sterilized the jars in the dishwasher and pulled the jars out while they were still warm to fill them with the speers and brine to reduce chance of breakage. Every two bunches of asparagus makes 3 jars. The most exciting part is when the jars begn to seal as they cool off. Success! Read More
(33)
Rating: 3 stars
04/22/2010
This is good although next time i will add less sugar. I was going more of a "bloody mary" type asparagus that is a little hotter and less sweet. Read More
(26)
Rating: 5 stars
06/17/2006
turned out great. I had 5 lbs of asparagus from the farmer's market and no idea what to do with any of it. I pickled half (the skinnier ones) using this recipe. I used fresh dill from teh garden in place of dill seed and I also doubled the recipe. So good! Especially in out bloody mary's. Read More
(24)