There are several ways to preserve the harvest from your garden or from the local farmers market. One of those ways doesn’t take much equipment and can be done in an afternoon. Water bath canning is one of the easiest ways to store food for up to a year with no electricity needed for storage. And jarred food is easily gifted to family and friends around the holidays as a winter treat. So let’s get started on this very easy and quick way to preserve Asparagus for eating all year long.
This recipe is for one quart jar. A quart jar will hold around 1 lb of Asparagus, depending on the size of the spears. So have a few extra jars at the ready just in case it doesn’t all fit. Your brine is going to be 50% White Vinegar to 50% water. The rest of the seasonings are subject to your taste and can be omitted or larger quantities can be added as well. The important thing is to get your brine ratio right so that the PH level is high enough for preserving.
These pickled asparagus is a great alternative to regular pickles and adds a different look and taste to pickle boards for the holidays. They are also great placed on sandwiches for a tangy bite or even great diced smaller and put on salads. The sky is the limit!
- 1 Sanitized Quart Canning Jar with Lid
- Deep Stock Pot or Water Bath Pot with Lid
- 1 Clove Garlic
- 1/4 tsp. Red Pepper Flakes
- 1/4 tsp. Sea Salt or Canning Salt (not iodized table salt)
- 1 tsp. Dry or Fresh Dill
- 1 tsp. Whole Mustard Seeds
- 1/2 tsp. Whole Peppercorns
- 1/2 cup Distilled White Vinegar
- 1/2 cup Water
- 12-15 spears (1 lb) Fresh Asparagus
- Wash and sanitize jars and lids and place on towel on counter. Prepare your water bath pot by filling it 3/4 full with water, placing the lid and turning the burner on high to get a rolling boil.
- Place all seasoning ingredients listed in your quart jar bottom (garlic, red pepper flakes, salt, dill, mustard seed, peppercorns).
- Wash and cut or snap Asparagus Spears to the rim height of the jar.
- Heat in a pot the amount of water and vinegar needed based on how many lbs of asparagus you have. If your spears are thick you may need more than one quart jar. Bring near a boil.
- Stuff each jar with spears placing spear heads towards top of jar.
- Poor hot brine in each stuffed jar leaving 1/4" head space at the top of jar. Secure your lids and bands and place in gently rolling water bath water making sure when all jars are in that the water covers the top of the jars a bit.
- Place lid on pot and water bath for 15 minutes (rolling boil). Remove the jars with canning tongues and place on towel or cutting board to cool and let lids continue to seal.
Best flavor is after 1-4 months and will stay shelf stable at room temp for up to a year.