Spicy Pickled Asparagus Recipe
Pickled asparagus is one of those preserves that you frequently see on the shelves of gourmet markets for $12 a jar. Because of its outrageously high commercial price, I try to can enough of it each year to see me through until it is in season again. I offer instructions here to can it in pint jars, but Weck currently offers taller jars that allow you to can longer spears. If you use those larger jars, increase the processing time by five minutes.
Directions
To start this pickled asparagus recipe prepare a boiling water bath canner and three pint jars. Place lids in a small pan of water and bring to a bare simmer.
Combine apple cider vinegar, water, salt, and cayenne in a saucepan and bring to a boil.
Fill a pan with several inches of water and bring to a boil. While the blanching pot heats, wash asparagus and trim to fit in your jars.
When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
Remove jars from the canning pot and drain. Place one tablespoon of pickling spice, one teaspoon red chili flakes, and two garlic cloves into the bottom of each jar.
Divide asparagus evenly between the three jars.
Pour pickling liquid over the asparagus. Leave 1/2-inch headspace. Tap jars gently to remove any air bubbles. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
Ingredients
Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.
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Ingredients
Directions
To start this pickled asparagus recipe prepare a boiling water bath canner and three pint jars. Place lids in a small pan of water and bring to a bare simmer.
Combine apple cider vinegar, water, salt, and cayenne in a saucepan and bring to a boil.
Fill a pan with several inches of water and bring to a boil. While the blanching pot heats, wash asparagus and trim to fit in your jars.
When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
Remove jars from the canning pot and drain. Place one tablespoon of pickling spice, one teaspoon red chili flakes, and two garlic cloves into the bottom of each jar.
Divide asparagus evenly between the three jars.
Pour pickling liquid over the asparagus. Leave 1/2-inch headspace. Tap jars gently to remove any air bubbles. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 15 minutes.
