Sunday, June 29, 2014

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Written By Bobbie

Growing up I have vague memories of going out with my mom to the asparagus fields after they had been harvested, and gathering up the asparagus along the edges of the field that the machines missed.  I have VERY clear memories of enjoying pickled asparagus as a kid.  When asparagus went on sale for less than a dollar a pound, I may have went a little nuts and bought 12 pounds worth.  I figured it would be a good time to make a small batch of pickled asparagus to see if I enjoyed them as much as an adult as I remembered as a kid.  I need asparagus to go on sale again so I can make more.  I'm hooked again.  If you are new to pressure canning, you may want to check out my more detailed post on home canning by CLICKING HERE.  This recipe gave me three pint jars.


2-4 pounds asparagus
3 large garlic cloves
2 cups water
2 cups white distilled vinegar (5%)
1/4  cup kosher salt
1 1/2 teaspoons dill seed


Sterilize canning jars, lids and rings.  Gently wash asparagus under running water. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than ½-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the cut ends down.  In an medium saucepot, combine water, vinegar, salt and dill seed. Bring to a boil.  Be sure to ventilate the kitchen well, it's not fun to inhale brine fumes. I put my oldest in charge of the brine, you can see how well she delt with the fumes.  Pour boiling hot pickling brine over spears, leaving 1/2 inch headspace.  Remove excess air bubbles and wipe rims before adding lids and rings.   Process in pressure canner for 10 minutes at 10 PSI.