Pickled Asparagus — NCHFP
Tested NCHFP boiling-water canning recipe for pickled asparagus.
Ingredients
Pickled asparagus
- 10 lb asparagus
- 6 large garlic cloves
- 4 1/2 cups water
- 4 1/2 cups white distilled vinegar 5% acidity
- 6 small hot peppers optional
- 1/2 cup canning salt
- 3 tsp dill seed
Equipment
- 1 Boiling-water canner For the documented boiling-water process.
- 6 Wide-mouth pint canning jars Yield about 6 pints.
- 6 Two-piece canning lids Use new flat lids and prepare according to manufacturer directions.
Directions
- Wash and rinse canning jars and keep hot. Prepare lids according to the manufacturer's directions.
- Wash asparagus gently under running water. Trim stems so the spears fit the jars with slightly less than 1/2-inch headspace. Peel and wash garlic.
- Place 1 garlic clove in each jar and tightly pack asparagus with blunt ends down.
- Combine water, vinegar, optional hot peppers, salt, and dill seed. Bring to a boil. Place 1 hot pepper in each jar if using.
- Pour boiling pickling brine over asparagus, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace, wipe rims, and apply lids.
- Process 12-ounce or pint jars in a boiling-water canner for 10 minutes at 0–1,000 ft, 15 minutes at 1,001–6,000 ft, or 20 minutes above 6,000 ft.
- Cool undisturbed 12–24 hours and check seals. For best flavor, allow jars to stand 3–5 days before eating.
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Recipe Notes
Safety status: tested. Use 5% acidity vinegar and do not alter the tested vinegar-to-water-to-vegetable proportions. This formulation yields about 6 wide-mouth pints. Developed at the University of Georgia for NCHFP and released October 2003.
Exact source: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-asparagus