Dilly Pickled Asparagus
asparaguscanningpickles
Published: 2025-05-02
Details
- Yield: 6 pint jars
- Processing: 20 minutes
Ingredients
- 6 pounds fresh asparagus
- 3 large garlic cloves, halved
- 6 teaspoons dill seed
- 6 teaspoons mustard seed
- 36 whole peppercorns
- 2 quarts water
- 2 1/2 cups white vinegar
- 1/2 cup sugar
- 3 tablespoons canning salt
Instructions
- Wash, drain, and trim asparagus; cut into 4 1/2-inch spears.
- Place asparagus in a large container and cover with ice water.
- In each of 6 hot pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed, and 6 peppercorns.
- Bring water, vinegar, sugar, and salt to a boil in a Dutch oven.
- Drain asparagus; pack into jars to within 1/2 inch of top, leaving 1/4-inch headspace.
- Remove air bubbles, wipe rims, center lids on jars, and screw on bands fingertip tight.
- Place jars in canner with simmering water, bring to a boil; process 20 minutes. Remove and cool.
