A Pickled Asparagus Canning Recipe

Each and every spring, I find myself eager to embrace the beginning of canning season. Around here, asparagus is the first crop of the year to hit the canner!

But did you know that last season, I swore I wasn’t going to put it up again? Even though we live 20 minutes from the largest asparagus farm in our province and can buy on site, these green spears still ain’t cheap!

Not only do they come at a high price, but I always felt somewhat disappointed with how few jars a large box would fill!

Because there are other pickled veggies we enjoy just as much (veggies we grow ourselves), I figured it was time to let asparagus go.

Maybe, someday, we’d plant them here, on the mountain farmstead. Until then, my picked asparagus days were over! I meant to stick to my resolve.

But Then I Saw Asparagus!

My man and I went into the States last weekend to celebrate our 5th anniversary. There, at a local market, we saw asparagus. Lots of asparagus, at a third of the price I was accustomed to paying!

My eyes went starry, and when I asked, my man said yes. I broke down and now, we have pickled asparagus sitting pretty in my jars! Next year, I’ll give it up! Pinky promise!

Here’s the recipe, just in case you’re wondering!

A Pickled Asparagus Canning Recipe

To make this recipe you’ll need the following:

• roughly 9-10 lbs of asparagus
• six 750 ml jars-I like using these ones because they’re so tall
• 7 C water
• 7 C apple cider vinegar-I do enjoy ACV flavor!
• 6 tsp salt
• (optional) 1 tsp mustard seed

Directions: measure the water and vinegar into a pot, then simmer it on the stove top for 10 minutes.

To each jar, add 1 tsp of salt. If using mustard seed, also use 1 tsp per jar.

Snap the tough ends off your asparagus and measure to fit the jar’s height. Make sure the asparagus tops are ½ inch lower than the rim of your jar, then gently pack them into the jars.

Bring the hot brine from your stove top and fill jars, leaving ½ inch headspace on each one.

Wipe the jar’s rim before adding your hot lids. Tighten bands to fingertip tightness, then pop them in the boiling waterbath canner. Because I’m over 2,000 ft in elevation, I had to process them for 15 minutes.

Once the jars have cooled, remove the metal bands. Then, sure to set your jars where you can see and admire the pickled goods within! After a few days, put them in storage and save them for special occasions.

That’s my favorite pickled asparagus canning recipe!