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.
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.
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.
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Average Rating:
shecooksalot
May 1, 2013
This is the first time that I have made pickled asparagus and it turned out great. The recipe was easy to follow and I will be trying this again next asparagus season.
EARL IRONS
Jun 17, 2011
I MADE THIS EXACTLY HOW THE RECIPE CALLED FOR . GREAT TASTING !!!
Reviews
This is the first time that I have made pickled asparagus and it turned out great. The recipe was easy to follow and I will be trying this again next asparagus season.
I MADE THIS EXACTLY HOW THE RECIPE CALLED FOR . GREAT TASTING !!!