Spicy Pickled Asparagus Recipe

These spicy pickled asparagus spears are not difficult to make and would make a flavorful addition to many foods.


5 pint jars, washed and sterilized
10 pounds fresh asparagus, washed
(Try to select asparagus that are an even size and not too fat)
2 cups white vinegar
2 1/2 cups water
2 teaspoons mustard seeds
1 Tablespoon pickling spices, tied in cheesecloth or sealed in a tea ball
2 Tablespoons canning (PICKLING) salt

For each jar you will need:
Dash of cayenne pepper
1/2 teaspoon dried dill weed
1/2 clove fresh garlic
1/2 jalapeno pepper
1 onion slice


Wash and sterilize your jars.

Have ready your canner filled will enough warm water to cover the canning jars and submerge them when it is time.

Wash the asparagus. Put a large pot of water to boil.

Once boiling add the asparagus, bring back to the boil and cook for 2 minutes only. Drain and plunge the asparagus into a bowl of ice water to stop the cooking. Drain and set aside.

Place dash of cayenne, 1/2 teaspoon dill weed, 1/2 clove garlic, 1/2 of a jalapeno pepper and an onion slice in the bottom each jar.

Cut the blanched spears to fit into jars. Pack asparagus spears, upright,and closely packed, into each jar.

Combine vinegar, water, mustard seed, canning salt and pickling spices that have either been tied into cheesecloth or sealed in a teaball in a saucepan.

Boil the brine for 15 minutes. Remove bag or tea ball of pickling spices and discard.

Use a ladle to carefully pour hot brine over asparagus in jars. Be sure to wipe the tops of the jars dry before you place the seal top and ring. Seal the jars.

Place the packed jars into canner of boiling water for 10 minutes to process. Make sure the water is one inch above the jars.

Bring warm water to a boil and cook for 10 full minutes.

Remove from water, place the jars onto a soft towel on the counter top and leave to cool and seal.

Makes about 5 pints.