When I first tried pickled asparagus I was pleasantly surprised at the slightly sour, yet classic flavor of the asparagus in every bite. What I wasn’t happy with was the cost of jarred versions in the grocery store!

Pickled asparagus is a great way to preserve and enjoy the taste of Spring all year long!

So we planted asparagus in our garden several years ago. Every Spring I anxiously await to see the first sign of the tips of asparagus poking through the ground. Once that happens, I know that I will be inundated with asparagus spears for about 3 weeks of harvest time.

However, growing asparagus requires a lot of patience. See How To Grow Asparagus.

It wasn’t until the third year after planting that I was finally left with more spears than I could physically eat. We have Jersey Supreme and Mary Washington varieties.

That is when I knew I had to try to preserve them and the obvious choice was by making pickled asparagus.

I used the same basic principles of standard pickling by making a brine and adding spices to the jar. I also added a little heat with our homemade cayenne pepper and red pepper flakes, however that is totally optional.

I prefer to eat them as a snack, right out of the jar. However, you could also heat the spears and use them as an elegant side dish or place them on a vegetable tray. They make a great border between other vegetables!

Pickled Asparagus Recipe

Asparagus poking through the soil in early spring.

INGREDIENTS:

3 lb asparagus

2 cups apple cider vinegar

2 cups water

2 tsp pickling salt

3 tsp pickling spice

6 garlic cloves, peeled

1/2 tsp cayenne pepper (optional)

3 tsp red pepper flakes (optional)

INSTRUCTIONS:

Place the asparagus spears in your jars and cut them to fit.

1. Sterilize three pint or quart jars. Prepare a boiling water bath canner and place lids in a small pan of water and heat just below a simmer.

2. In a medium saucepan, combine apple cider vinegar, water, salt, and cayenne in a saucepan and bring to a boil.

3. Wash asparagus and trim to fit inside your jars, leaving ½ inch headspace.

4. Fill a large pan with several inches of water and bring to a boil.

5. Blanch asparagus for 1 minute in the boiling water. Immediately remove and place in an ice bath or run cold water over the asparagus to stop the cooking process.

6. In the heated and sterilized jars, place one tablespoon of pickling spice, one teaspoon red pepper flakes, and two garlic cloves into the bottom of each one.

Pickling is a terrific way to have a taste of your garden any time!

7. Divide asparagus evenly between the three jars in an upright position.

8. Pour pickling liquid over the asparagus. Leave 1/2-inch headspace. Remove any air bubbles with a plastic knife down the sides of the jar.

9. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes for pint jars and 20 minutes in quart jars, adjusting for altitude as necessary.

Enjoy!

Mary and Jim

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Pickled Asparagus

Ingredients

3 lbs asparagus
2 cups apple cider vinegar
2 cups water
2 tsp pickling salt
1/2 tsp cayenne pepper, optional
6 garlic cloves, peeled
3 tsp pickling spice
3 tsp red pepper flakes, optional

Instructions

Sterilize three pint or quart jars. Prepare a boiling water bath canner and place lids in a small pan of water and heat just below a simmer.
In a medium saucepan, combine apple cider vinegar, water, salt, and cayenne in a saucepan and bring to a boil.
Wash asparagus and trim to fit inside your jars, leaving ½ inch headspace.
Fill a large pan with several inches of water and bring to a boil.
Blanch asparagus for 1 minute in the boiling water. Immediately remove and place in an ice bath or run cold water over the asparagus to stop the cooking process.
In the heated and sterilized jars, place one tablespoon of pickling spice, one teaspoon red pepper flakes, and two garlic cloves into the bottom of each one.
Divide asparagus evenly between the three jars in an upright position.
Pour pickling liquid over the asparagus. Leave 1/2-inch headspace. Remove any air bubbles with a plastic knife down the sides of the jar.
Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes for pint jars and 20 minutes in quart jars, adjusting for altitude as necessary.

Pickled Asparagus Recipe – Preserve The Taste Of Spring!