Every year for close to the last decade, I’ve canned pickled asparagus. The version I make is a little spicy and is perfect for a snack… If you like pickles. I have my daughter help me out so that she can pass on her knowledge of preserving food later on in life. I couldn’t imagine letting her grow up not knowing the basics of food preservation when I do it numerous times per year with asparagus, fruits, and vegetables.
To start, you need to rinse your asparagus in water to get all of the dirt off of it and out of the crevices. Then measure the size of your jar and cut each piece of asparagus to meet the curve of the jar where the ring will meet the jar when screwed on. I like to add extra chili peppers because I like a lot of spice, but the recipe I give will be the basic one that will just give a little kick. When filling the jars, make sure that the head of the asparagus is facing downward. It will be difficult to get them out after they’re pickled if the softest part is facing up. It also makes it difficult to get the jar packed enough so that the asparagus doesn’t float to the top after filling it with the pickling liquid. Make sure that you add your pepper before your jar is full, it will be difficult to get it in after it’s tight since it’s a dried pepper. It’ll cause it to break open. Also add your garlic around this time. There’s really no specific time to put these ingredients into the jar, but there are easier times. :-)
What you will need:
Canning funnel
12 quart jars
1 Flat (roughly 20lbs) of Asparagus
12 lids and rings
1 Large pan for brine
1 small pan for boiling lids and rings
1 hand towel to wipe off tops of jars
Space to keep your jars over night
Recipe:
Brine:
7.5 Cups of Vinegar
7.5 Cups of water
3/4 Cup of Pickling salt
Add to Jar:
2 Garlic buds
1-2 Dried Chili Peppers
1-2 Dill sprigs (Add first at bottom of the jar) or 1 tsp Dill Seed (Add last at the top of the jar)
Directions:
Before you begin, disinfect jars and rings by washing and boiling for a couple of minutes. Be sure to count the amount of lids you need prior to beginning to ensure that you don’t have to stop what you are doing to go find more.
To Begin, Mix your brine and bring the mix to a boil. Wash and trim Asparagus. Stand asparagus on end in quart jars, adding in the garlic buds and chili pepper(s). Be sure to fill with asparagus until the jar is packed tightly. Add dill sprigs or Dill seed to the top of the jar. Have a small pan ready for your lids and rings to boil in before adding the brine mix to your jars. After the water is boiling, add one lid and one ring to your water to soften the seal of the lid. Pour your brine over asparagus and fill until about 1/2 inch from the top. (The water will fill the air bubbles in the jar and will go down significantly) When this is filled, wipe the top of the jar so that there is nothing there to interrupt sealing. Remove your lid and ring from the boiling water and place on the jar (Make sure the ring is tight to ensure sealing). Repeat this process with each jar.
Make sure that where you put your jars is where they will stay AT LEAST until the next day! If the jars are moved after you have canned them but before they have cooled, it may cause the jars not to seal. You will still be able to eat the asparagus that doesn’t seal, but it has to be refrigerated to ensure that no bacteria gets into it.
I hope you enjoy this recipe for years to come!
