Pickled Asparagus Recipe (+ Canning Directions)

Learn to make delicious pickled asparagus with this recipe. Then water bath can them so you can enjoy them all year long.

5 from 1 vote

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Course: Condiment, Snack

Cuisine: American

Prep Time: 30

Servings: pints

Calories: 166kcal

Author: Carolyn Thomas

Rinse asparagus well. Cut from the stem end to make spears 4 ¼ inches tall, enough to leave just under ½ inch of headspace in your pint jars.
In a large Dutch oven or saucepan, combine water, vinegar, salt, and dill seed. Bring the brine mixture to a boil. Reduce to a simmer while packing jars.

Place one crushed clove of garlic in each pint jar. Tightly pack the asparagus, cut ends down, into each jar, leaving 1⁄2 inch headspace. Return the brine to a boil.
Place one hot pepper or ½ teaspoon of pepper flakes (if using) in each jar, gently pressing it in between the spears. Pour boiling hot pickling brine over spears, leaving ½ inch headspace.
Release all the bubbles, add more liquid if necessary, clean the jar rims, and screw on the bands.
Place the jars in the canner, making sure that the water is 1 inch (2.5 cm) above the jars.

Once the water has come to a full rolling boil, start a timer for 10 minutes (adjust for elevation).
After the full processing time is completed, turn off the heat.
Take the lid off the canner and let the jars sit undisturbed for 5 minutes.
Set the jars on a clean kitchen towel to cool completely (for 16 to 24 hours.)
Check each seal, remove the bands, and clean each jar with room temperature water.
Label each clean jar. Store out of direct light.

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