Maybe this post is kind of cheating. Why? Because this is the same recipe as the pickled green beans and carrots from last week, but with asparagus. But you know what? I’m posting it anyways because pickled asparagus is pretty and there were already a bunch of photos in the other post.
So there. 
Anyways, when I did the pickled green beans and carrots, I had some leftover brine. So I ran to the store, bought some asparagus, and made a few jars of asparagus too. I’m so glad that I did! They are just delicious and a nice, salty, sour, tangy treat.
Last week I opened up my first jar of the pickled veggies since I canned them and I can’t stop eating the pickled green beans! They are so crisp and delicious. My new favorite fridge treat. I’m saving the asparagus for Thanksgiving. (If I can fight the urge to devour them that long. I guess we’ll see.)
Enjoy!
Pickled Asparagus
- 3 pounds thin asparagus spears
- 2 1/2 cups distilled white vinegar
- 2 cups water
- 1/4 cup salt
- 6 cloves garlic, peeled
- 1 bunch fresh dill weed
- 3/4 teaspoon red pepper flakes
Directions
- Get a very large pot of water very hot. If you do not have a canning pot with a rack to keep the glass from touching the bottom of the pan, then a steamer basket works well, as long as the water is high enough to cover the top of your jars. Sterilize 6 (1/2 pint) jars with rings and lids. Set them somewhere clean to dry. Trim asparagus to 1/4 inch shorter than your jars.
- In a large saucepan, stir together the vinegar, water and salt. In each jar, place 1 sprig of dill, one clove garlic, and 1/8 teaspoon of red pepper flakes. Pack asparagus into the jars so they are standing on their ends.
- Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Wipe the rims clean with a clean cloth. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Remove and set somewhere out of the way to cool. Do not touch for 24 hours. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
Photographs by Jessica Yager
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