Pickled Asparagus
This recipe makes about six pint jars. The shelf-life is about one year, so we make sure to finish off all jars before the next asparagus season, which usually runs until the end of May. Although our supply is usually depleted long before that time.
Ingredients
- 7 pounds fresh asparagus
- ice water
- 1 red bell pepper seeded and finely chopped
- 1/2 green bell pepper seeded and finely chopped
- 2 medium jalapeño peppers seeded and finely chopped
- 1 clove per jar garlic finely chopped
- 4 cups white vinegar
- 3 cups water
- 1 cup granulated white sugar
- 4 teaspoons pickling or canning salt
- 2 tablespoons dill seeds
- 2 tablespoons mustard seeds
Instructions
- Trim tough ends of asparagus and cut spears into uniform lengths, about 3/4 inch shorter than the inside height of the jars. In a large shallow dish, cover asparagus with ice water and refrigerate for 1 hour. Drain well.
- Meanwhile, prepare canner, jars and lids. For instructions, please visit the Ball Canning website.
- In a small bowl, combine red and green bell pepper, jalapeño pepper and garlic. Mix well and set aside.
- In a large stainless steel saucepan, combine vinegar, water, sugar and salt. Stir well and bring to a boil over medium-high heat. Reduce heat and boil gently for 5 minutes. Add asparagus and return to a boil. Boil for 2 minutes or until asparagus is heated through.
- Place 1 (one) tablespoon of the chopped pepper misture, 1/2 teaspoon dill seeds and 1/2 teaspoon mustard seeds into each hot jar. Pack asparagus, tips down, into hot jars to within 1/2 to 3/4 inch from the tops of jars. Remove air bubbles and adjust headspace, if necessary, by adding hot pickling liquid.
- Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
- Place jars in canner, ensuring all are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.