Pickled Asparagus

Pickled Asparagus

Makes about six pint (500 mL) jars

71bs asparagus 3.2 kg

Ice water

4 tbsp finely chopped seeded red bell pepper 60mL

2 tbsp finely chopped seeded green bell pepper 30mL

2 tbsp finely chopped seeded hot chili pepper, 30mL

such as jalapeno or cayenne

3 tbsp finely chopped garlic 45 mL

5 cups white vinegar 1.25 L

12/3 cups water 400mL

12/3 cups granulated sugar 400mL

4tsp pickling or canning salt 20mL

2 tbsp dill seeds 30mL

2 tbsp mustard seeds 30mL

I. Trim tough ends from asparagus and cut spears into uniform

lengths about %inch (2 cm) shorter than the inside height ofthe

jars you are using. In a large shallow dish, cover asparagus with

ice water and refrigerate for 1 hour. Drain well.

2. Meanwhile, prepare canner, jars and lids. (For more information,

see page 415.)

3. In a small bowl, combine red and green bell pepper, hot pepper

and garlic. Mix well and set aside.

4. In a large stainless steel saucepan, combine vinegar, water, sugar

and salt. Stir well and bring to a boil over medium-high heat.

Reduce heat and boil gently for 5 minutes. Add asparagus

and return to a boil. Boil for 2 minutes or until asparagus is

heated through.

5. Place 2 tbsp (30 mL) chopped pepper mixture, 1 tsp (5 mL) dill

seeds and 1 tsp (5 mL) mustard seeds into each hot jar. Pack

asparagus, tips down, into hot jars to within a generous 1/2 inch

(1 cm) of top of jar. Ladle hot pickling liquid into jar to cover

asparagus, leaving 1f2 inch (1 cm) headspace. Remove air bubbles

and adjust headspace, if necessary, by adding hot pickling liquid.

Wipe rim. Center lid on jar. Screw band down until resistance is

met, then increase to fingertip-tight.

6. Place jars in canner, ensuring they are completely covered with

water. Bring to a boil and process for 10 minutes. Remove canner

lid. Wait 5 minutes, then remove jars, cool and store. 

TIPS

When you cut asparagus into uniform, jar-sized spears, you'll end up with a lot of short pieces. These

pieces can be pickled, but they are perhaps best cooked and used for soup or blanched and

frozen for use in other vegetable recipes. 

Asparagus is packed with the tips facing down in the jar so that the fragile tips are not damaged when

the asparagus is removed from the jar:

From PERFECT PICKLES 307