Posts may be sponsored. This post contains affiliate links, which means I will make a commission at no extra cost to you should you click through and make a purchase. As an Amazon Associate I earn from qualifying purchases.
Last Updated on March 22, 2020 by Ellen Christian
This easy pickled asparagus recipe is a great way to welcome spring. I love asparagus and since my parents have some growing in their yard, I always seem to have a bit extra to use up. Most of the asparagus recipes I find have added breadcrumbs or cheese, and I was looking for something a bit healthier to try. I remember last year seeing pickled asparagus at our local farmer’s market so I decided to try it myself by modifying my dill pickle recipe.
How to Make Easy Pickled Asparagus
You can adjust the quantities to fit however much asparagus you happen to have on hand. You will need basic canning supplies to make this but nothing you wouldn’t have on hand already if you’ve made pickles or jelly in the past.
I love fermenting vegetables. It’s a wonderful way to preserve them long term without putting them in the freezer. And, eating fermented foods helps your digestion. What’s your favorite fermented vegetable?
5 based on 1 review(s)
- 30 asparagus spears
- 1/3 cup sea salt
- 2 quarts of cold water
- 1 2/3 white vinegar
- 2/3 cup sugar
- 1 tsp table salt
- 1 tsp mustard seed
- 1 tsp dill seed
- 1 onion, sliced roughly
- 1/3 tsp chili flakes
- 2 bunches of fresh dill
- Cut the asparagus spears to fit in your canning jars. If you use the crystal jelly jars, that's about 3 inches tall or so.
- Put them in a bowl with the sea salt and water and let them sit for 2 hours. Drain and rinse.
- In a pot over medium heat, mix the vinegar, sugar, table salt, mustard seed, dill seed, and onion. Bring it to a boil and boil for a minute.
- Put the asparagus (spear up) in the jars, leaving about 1/2" from the top. Put a piece of dill in each jar and a bit of the chili flakes.
- Fill with liquid till about 1/4" from the top. Don't fill too high or it won't seal.
- Wipe off the rim of the jar and add the metal tops and rims. Process in boiling water bath canner for 10 minutes.
- Remove from canner carefully and place jars on a towel. Let them cool. You should hear the lids pop when they seal. Test after the jars are cool by pressing the lid. It should not move.
- If any jars do not seal, place them in the refrigerator and eat within 2 weeks.
These are a great, healthy side dish to offer at summer picnics and barbecues. Asparagus is one of my favorite spring vegetables. You may like my Asparagus Tomato Parmesan Squares. Learn how to make sauerkraut in mason jars.
For more spring posts, visit a few of my favorite bloggers:
- Strawberry Lemonade Mojito Mocktail by How Was Your Day?
- Lemon Cheesecake Crumble Bars by Day by Day in Our World
- Bird Nest Brownie Bowls Recipe by Sugar Spice and Family Life
- Vegan Rice Krispie Treat Tiger Lillies by Beyond Mommying
- Spring Paper Butterflies Craft by Family Focus Blog
- How to make kefir cheese
- What is kefir & how do I make it?
- Sweet cucumber sandwich pickles
- To learn how to make more of your recipes from scratch, read the rest of my back to basics recipes.
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email firstname.lastname@example.org to chat.