Asparagus is in full season here in the Pacific Northwest and I love finding new fun ways to cook with this nutrient dense vegetable. A few of my go-to asparagus dishes are… asparagus breakfast frittata, asparagus soup, marinated asparagus on the bbq with fresh grated parmesan on top, asparagus wrapped in bacon..ok that one might not count because anything wrapped in bacon is pretty awesome. Mmm bacon.. wait, get back to the pickled asparagus Katie!
Asparagus is one of the oldest known vegetables, traditionally made into Mediterranean-style dishes. Today it is one of the more popular in season vegetables, despite it’s stinky pee reputation. True story.
I have several asparagus plants in my garden. The awesome thing about planting asparagus is, you plant it once and you got asparagus popping up for the next 15 years! The plants, or roots as their sold, are inexpensive and incredible easy to maintain. My two favorite varieties is the Mary Washington and Jersey Knight. I buy mine at the local farm store, but you can order some HERE.
Nutrient Dense
Asparagus is loaded with nutrients and has anti-aging properties. It’s high in folate, minerals, vitamin K and anti-oxidants. Together, these flavonoid compounds help remove harmful oxidant free radicals from the body and protect it from possible cancer, neurodegenerative diseases, and viral infections.
AWESOME PERK…..Asparagus is one of the few vegetables you don’t need to buy organic.
Beside wrapping it in bacon (yum bacon!) my favorite was to eat asparagus in pickled! Oh and in bloody Mary’s of course!
This canned pickled asparagus recipe is super easy and makes about 12 1 1/2 pint jars. If processed and stored correctly, your jars should last indefinitely, however I obligated to tell you to use within one year.
Pickled Asparagus
pickled asparagus
Ingredients
- 12 pounds asparagus
- PER JAR you need
- 1 Teaspoon Dill Seed
- ¼ Teaspoon Dill Weed
- 2 Smashed Garlic Cloves
- 1 Teaspoon Whole Peppercorns
- ½ teaspoon Celery Seed
- ½ teaspoon Mustard Seed
- FOR THE BRINE
- 8 cups White Vinegar at least 5% acidity
- 2 cups Apple Cider Vinegar
- 10 cups Water
- 1 cup Canning Salt
- 3 Tablespoons Sugar
Instructions
- Prepare & sterilize the water bath canner, jars, lids and bands according to your manufacturer instructions.
- Wash and cut the asparagus to size according to your jars. I found using one and a half pint jars will fit asparagus nicely without with minimal waste. see note
- In each sterilized jar, combine the herbs and garlic.
- Place the asparagus in the jar, head size down.
- In a nonreactive pot, make the brine by combining the water, vinegar, salt and sugar. Heat to a boil over medium heat.
- Pour the brine over the asparagus and remove any air bubbles. Be sure to add enough liquid to maintain a ½ inch headspace.
- Secure your lids and bands and tighten to just figure tip tight. Place prepared jars into the boiling water bath. Once a rolling boil is maintained, process jars for 10 minutes at elevations lower than 1000 feet. Anything above that add 5 minutes to your rolling water bath.
- Turn off heat, remove canner lid.
- Allow the jars to sit in the water bath for five additonal minutes after turning the heat off to allow for proper a proper seal.
- Place jars on a heatproof countertop and allow them to sit there untouched for 24 hours.
- Remove the bands and label the jars. Store in a dark dry place.
Note place your asparagus head down so when you pull the asparagus out of the jar you do not break the head off
Disclaimer.. All my canning recipes are for educational or general information. These recipes I use and deem personally safe for me and MY family. I make every effort provide proper and safe recipes based on published canning data. However, I make no guarantee to their completeness, accuracy, up to date information or magical abilities. This recipe has not been regulated by the FDA, FTC OR any other 3 letter federal regulatory business. livinlovinfarmin.com and its owner(s), hold no responsibility for results produced by any readers efforts.Check out more post from Livin Lovin FarminFarm fresh mozzarella and Ricotta
Canning Pickled Beets
To wash or not to wash farm fresh eggs
Livin Lovin Farmin is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
I had never seen pickled asparagus until I moved to Grand Forks B.C. where everyone uses it instead of celery in Bloody Mary drinks or Caesars. It grows wild here, so often you’ll see people scrambling around on the hillsides, carrying a plastic bag when it’s ready to pick.
I would love to have asparagus wildly available here.