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Pickled Asparagus

Total Time

Prep: 45 min. Process: 20 min.

Makes

8 quarts

These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.

Ingredients

  • 9 quarts water, divided
  • 16 pounds fresh asparagus, trimmed
  • 2 quarts white vinegar
  • 1 cup canning salt
  • 1 tablespoon mixed pickling spices
  • 1 garlic clove, minced

Directions

  1. In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
  2. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top.
  3. Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

Nutrition Facts

1/4 cup: 7 calories, 0 fat (0 saturated fat), 0 cholesterol, 888mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.

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