Did you even know this was a thing?!
I am sure you have seen these on the shelf in your local
grocery store and never could bring yourself to
actually buying the jar to try them!! I know I have done
that same thing until one day, my husband finally caved
and bought a jar.
Let me tell you, they were DELICIOUS! So I just knew
the next time I brought out all the canning supplies, I
HAD TO MAKE MY OWN.
They did not disappoint! They taste just like a pickle!!
I will for sure be making these more often, not only for
my own family but to also gift to people around me.
They are THAT good!! Really makes makes my mouth
water just by looking at these pictures.
How to Can Pickled Asparagus
- 1 Pressure Canner
- 6 wide-mouth pint jars
- 6 Lids and bands
- 1 Jar lifter
- 1 De-Bubbler
- 7 pounds of asparagus
- Ice Water
- 4 tbsp finely chopped seeded, red bell pepper
- 2 tbsp finely chopped seeded, green bell pepper
- 2 tbsp finely chopped seeded, hot chili pepper, such as Jalapeno or cayenne
- 3 tbsp finely chopped garlic
- 5 cups white vinegar
- 1 2/3 cups water
- 1 2/3 cups granulated sugar
- 4 tsp Ball* salt for Pickling & Preserving or Bernardin* salt for Pickling
- 2 tbsp dill seeds
- 2 tbsp Mustard seeds
- Ball* Pickle Crisp* or Bernardin* Pickle Crisp optional
- Trim tough ends of asparagus. Cut into uniform lengths (3/4 inch shorter than the top of the jar)
- In a large shallow dish, cover the asparagus with ice cold water and refrigerate for 1 hour. Drain well.
- Prepare canner, jars, and lids.
- In a small bowl, combine bell peppers, hot peppers, and garlic. Mix well and set aside.
- In a large stainless steel saucepan, add vinegar, water, sugar, and salt. Stir well and bring to a gentle boil for 5 minutes.
- Add asparagus and boil for 2 minutes or until asparagus is warmed through.
- Divide pepper mixture evenly among the jars. pack asparagus, tip down leaving about 1/2 inch from the top of the jar.
- Pour vinegar mixture into jars leaving 1/2 inch of headspace.
- If using Pickle Crisp, add 1/8th teaspoon to pint jars. *See Note Below
- Debubble and adjust headspace as needed.
- Clean rims of jars with vinegar. Put lids and bands on. Tighten finger-tight.
- Add jars to canner with about 1 inch of water above tops of lids. Bring to a boil and process for 10 minutes.
- Remove lid, turn off heat, and wait 5 minutes.
- Remove Jars and let cool (about 12 hours, better to leave overnight) and store.