Pickled Asparagus
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
5 twelve ounce Jars
ingredients
- 5 cloves garlic, sliced
- 15 allspice berries
- 30 black peppercorns
- 20 coriander seeds
- 5 pieces mace or 5 pieces nutmeg
- 1⁄2 teaspoon hot pepper flakes (optional)
- 3 lbs asparagus, trimmed to fit into 12-ounce jelly jars
- 2 1⁄2 cups white wine vinegar
- 2 1⁄2 cups water
- 2 1⁄2 teaspoons pickling salt
- 2 tablespoons sugar
directions
- Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars.
- Pack the asparagus vertically in the jars, tips down or up.
- In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
- Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
- Close the jars with hot two-piece caps.
- Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180° to 185° F.
- Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
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RECIPE SUBMITTED BY
Steve P.
United States