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4.45 from 38 votes

Spicy Pickled Asparagus

These Spicy Pickled Asparagus are easy to can and help preserve great spring asparagus. They are excellent in a Bloody Mary, Caesar, with a charcuterie or cheese board or just straight out of the jar.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Canning and Pickling
Cuisine: American
Keyword: asparagus, canning, pickled, spicy
Servings: 5 - 1 pint jars
Author: Tara Noland

Ingredients

  • 4 lbs. asparagus
  • 5 - 1 pint jars

Brine

  • 4 cups white vinegar
  • 2 cups water
  • 3 Tbsp. pickling salt

Per Jar

  • 2 dill heads or leaves
  • 1 large clove garlic halved
  • 1/4 tsp. black peppercorns
  • 1/4 tsp. mustard seed
  • 1/4 tsp. coriander seeds
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. dill seed

Instructions

  • Prepare your jars by washing them in warm, soapy water or run them through the dishwasher. Submerge them in hot simmering water until ready to use. Always use new snap lids and wash them also in warm, soapy water. Leave them in a bowl of hot water until ready to use.
  • In a large saucepan add in the vinegar, water, and salt and bring to a boil. Stir to dissolve the salt.
  • In each jar add in the dill heads, garlic, peppercorns, mustard seed, coriander seed, dill seed and red pepper flakes. Pack in asparagus as tightly as possible. Pour in hot brine and leave 1/2" headspace. Remove any bubbles carefully with a knife. Wipe top and place lid and screw the band on fingertip tight only.
  • Process in a water bath for 10 min. or as per altitude. Let jars cool on a towel-lined countertop. Make sure all jars have sealed, you will hear them popping while the cool. If any don't seal then refrigerate and eat within a month's time.