Name: Pickled Asparagus
Yield: Makes about 2 pint jars
Ingredients: 1½ teaspoons pure kosher salt; 2 cups white vinegar (5% acidity); 2 teaspoons pickling spice; 1½ teaspoons sugar; Pickle Crisp (optional; ⅛ teaspoon per jar); 2 cloves garlic, peeled; 1 pound distilled asparagus tips cut 4 inches long (from about 3 bunches)

Preparation info

Makes about
2
pint jars

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

Blanch any tender trimmings from the bottom of the stalks and freeze them in freezer bags. Or, as an alternative, cook the trimmings in boiling water until tender, then puree and freeze.

Ingredients

1 pound distilled asparagus tips cut 4 inches long (from about 3 bunches)

Method

Prepare for water-bath canning: Wash the jars and keep them hot in the canning pot, and put the flat lids in a bowl. (details.)

In a wide saucepan, bring 2 inches water to a boil, then add the asparagus; bring back to a boil, then immediately drain and transfer to a bowl of ice water to cool. Drain well.

In a nonreactive pot,