Pickled Asparagus

Pickled Asparagus

I recently got about 20 pounds of local fresh asparagus and wanted to preserve a lot of it. There was a mixture of both green and purple. I know that purple asparagus loses its purple color when cooked but I hoped I’d save some of the color with pickling. I was not disappointed. While not as bright purple as when fresh the asparagus retained a lovely color after processing.

Pickled Asparagus

10 pounds fresh asparagus

6 large garlic cloves, peeled

4 ½ c. cider vinegar- 5% acidity

4 ½ c. water

½ c. canning salt- do not use iodized salt

1 T. dill seed

1 t. red pepper flakes or more to taste

Wash jars in hot soapy water and rinse, set aside. Prep lids and bands according to manufacturer’s instructions. Bring water in a canner to a boil. Meanwhile, wash and trim asparagus to fit into pint jars allowing for ½ -inch headspace at the top. Reserve bottoms for another use. Place a garlic clove in each of 6 pint jars. Fit asparagus into the jars with tips pointing up. Place remaining ingredients in a pot and bring to a boil. Pour vinegar mixture over the asparagus in the jars and fill to ¼ – inch from the top. Wipe rim and seal jars. Place in water bath canner filled with boiling water and process for 10 minutes. Remove from canner and place in a draft free place to cool. Check seals once cooled. Makes 6 pints.