Pickled Asparagus

Gather

Ingredients

• Six-pint batch: 10 pounds asparagus
• Six-pint batch: 6 large garlic cloves
• Six-pint batch: 4½ cups water
• Six-pint batch: 4½ cups white distilled vinegar (5% acidity)
• Six-pint batch: 6 small hot peppers (optional)
• Six-pint batch: ½ cup canning or pickling salt
• Six-pint batch: 3 teaspoons dill seed
• Seven 12-ounce-jar batch: 7 pounds asparagus
• Seven 12-ounce-jar batch: 7 large garlic cloves
• Seven 12-ounce-jar batch: 3 cups water
• Seven 12-ounce-jar batch: 3 cups white distilled vinegar (5% acidity)
• Seven 12-ounce-jar batch: 7 small hot peppers (optional)
• Seven 12-ounce-jar batch: ⅓ cup canning or pickling salt
• Seven 12-ounce-jar batch: 2 teaspoons dill seed

Preserve

Instructions

1. 01

   Choose either the complete six-pint batch or the complete seven 12-ounce-jar batch; do not mix quantities from the two formulas.

2. 02

   Rinse the asparagus gently. Trim the blunt ends so the tips fit just below the jar's ½-inch headspace. Put one peeled garlic clove in each jar and pack the spears upright, blunt ends down.

3. 03

   Bring that batch's water, 5% vinegar, salt, dill seed, and optional hot peppers to a boil. If using peppers, put one in each jar. Add boiling brine and retain ½-inch headspace.

4. 04

   Release trapped air, restore the ½-inch level, wipe the rims, and secure the lids.

5. 05

   Boiling-water process 12-ounce jars or wide-mouth pints for 10 minutes at 0-1,000 ft. Use the elevation tool to add time above 1,000 ft.
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