These homemade pickled asparagus are a family favorite in my house, especially when we have people over for a dinner party. If you have never pickled asparagus, once you do, you will never look back.
Homemade Pickled Asparagus Will Become Your Favorite Vegetable
It’s pickling time!
When I pickle vegetables, I always like to gather my ingredients first. Then I take a look so everything is ready to go. For this dish, I used white vinegar, non-iodized salt, pickling spices, fresh asparagus, garlic, and chili peppers. These are my favorite flavors to combine with asparagus. But you can change some of them for things like apple cider vinegar, mashed garlic or powdered garlic, and red pepper flakes.
First, I allow my water, vinegar, and salt to boil together. I used cheesecloth, but you can try a tea holder, and place my spices inside. I allow these spices to hang in the vinegar mixture so it releases flavors.
On the other hand, I need to remind you that you have to blanch your asparagus before you pickle them. This process allows for the flavors and texture to remain intact.
This time, I decided to place my garlic clove and pepper at the bottom of the jar. So the flavors were infused throughout the pickling process. On top, I packed the asparagus standing on their ends, and poured the vinegar over them.
As with most things I do, I always make sure to process my jars for at least 10 minutes in a boiling water bath. This prevents spoilage or contamination.
Before you get scared, I have to tell you that pickling takes time and dedication. This dish is no different. So you will have to leave your closed jars in your pantry or a cool, dry place for about 2 ½-3 months.
These homemade pickled asparagus are a fantastic addition to any meal, on a cheese plate, or even as an appetizer in your next dinner party.
Homemade Pickled Asparagus
7 lb fresh asparagus
1 1/2 quarts (1.4 L) water
1 quart (940 ml) white vinegar
5 tbsp non-iodized canning salt
2 tbsp pickling spices
4 garlic cloves
4 hot chili peppers
- Create brine by mixing vinegar, water and salt. Bring to boil.
- Boil for 15 minutes.
- Remove all cloves from pickling spice, wrap it in cheesecloth and hang in vinegar mixture.
- Break off asparagus ends and blanch for 1 1/2 minutes before you plunge them into cold water.
- Place 1 garlic clove and 1 hot pepper into each jar.
- Pack asparagus into jars then pour in hot brine. Leave an inch (2.5 cm) of headspace.
- Wipe rim then apply lid and ring. Adjust to fingertip tightness.
- Process for 10 minutes. (Adjust for altitude).
- Store in pantry for 3 months before consuming.
- This will produce 4 cans of 250 ml.