Pickled Asparagus


30 asparagus spears
1/3 c. coarse salt
2 quarts cold water
1 2/3 c. distilled white vinegar
2/3 c. white sugar
1 tsp coarse salt
1 package RawSpiceBar's Pickling Spices
1 white onion, sliced into rings
2 springs fresh dill


1. Trim the root end of the asparagus spears and cut them into 3 inch lengths. Place in a large bowl with salt and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
3. In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, RawSpiceBar's Pickling Spices, and onion. Bring to a boil, and boil for one minute.
4. Pack the asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
5. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label, date, and store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.
Makes 2 pint jars.
Adapted from Pickled Asparagus Recipe from allrecipes.

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