Pickle Recipes
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Pickled Asparagus

 

Believe it or not I hadn’t tried pickled asparagus until last year. Funny thing is I never really thought of it. My aunt had some over at her house and I tried them and they were delicious. So she gave me her recipe and now I’m going to give it to you guys.

Here are the ingredients you’ll need to make pickled asparagus:

  1. 2 Sprigs of Dill
  2. one slice the onion, slice the onion in rings
  3. ½ teaspoon of chili pepper
  4. 1 teaspoon of coarse salt
  5. 1 teaspoon mustard seed
  6. two thirds a cup of sugar
  7. 1 2/3 cups of distilled white vinegar
  8. 2 quarts cold water
  9. 30 asparagus spears

 

This recipe will fill 2 1 pint jars.

The first thing you’re going to need to do is cut the end of the asparagus spears into 3 inch lengths. Place them in a bowl and cover them with water and one third of a cup of salt. Leave the asparagus in for around two hours. After two hours to drain the bowl and rinse the asparagus with cold water and pat them dry with paper towels.

Sterilize to jars and lids by boiling them in water for at least five minutes. Make sure the jars are still hot before adding your asparagus.

Now take out your saucepan and put the vinegar, sugar, 1 teaspoon of coarse salt, mustard seed, onion rings, and dill seed. Now bring everything to a boil and let it boil for two minutes.

Now put your asparagus with the tips facing up inside your font sterilize jars leaving ½ inch of space from the rim of the jar. Put one dill sprig into each jar and a dash of your chili powder. Now what you want to do is pour your hot pickling liquid into the jars. Fill the jars up to ¼ inch from the top. Now make sure your rims are clean and seal the jars with your rims and lids. Place your jars in boiling water that is 1 inch above the top of the jar. Boil for 10 minutes.

Now once the jars are cool check to make sure you have a good seal. You can do this by pressing down on the middle of the lid. If it does not move then you have a good seal but if it does move make sure you refrigerate immediately. Now store your jars in a cool dark place. In a few weeks you’ll now have delicious pickled asparagus.