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Pickled Asparagus

1 clove of garlic
½ teaspoon organic red pepper flakes
¼ teaspoon sea salt
1 teaspoon organic dill
1 teaspoon organic dried oregano
1 teaspoon organic mustard seeds
½ teaspoon organic black peppercorns
10-20 spears of fresh & local asparagus, depending on spear size

Wash and sterilize your mason jars, line them up on the counter. Into each jar, put the garlic, red pepper flakes, sea salt, dill seeds, dried oregano, mustard seeds, and black peppercorns. Wash the asparagus and cut the bottom of the stem off so that the asparagus fits into the quart jar. Gently stuff each quart jar with as many asparagus spears as it will hold. You should now have quart jars shoved full of spices and asparagus spears. Heat up a vinegar brine to near boiling – 50% filtered water to 50% white vinegar. The amounts you’ll need will vary depending on how many quart jars you’re processing. Once the vinegar brine is heated up, gently pour it into each asparagus filled quart jar, leaving ¼” head space at the top. Secure a sterilized lid and band onto each quart jar. Process the asparagus for 15 minutes in a boiling water bath canner. Gently remove and set on the counter to seal.


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