Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

(1)

Pickled Asparagus

Rate This Article

Comment On This Article

Ingredients
  • 5 large garlic cloves, sliced
  • 15 allspice berries
  • 30 black peppercorns
  • 20 coriander seeds
  • 5 small pieces of mace or nutmeg
  • 1/2 teaspoon hot pepper flakes (optional)
  • 3 pounds asparagus, trimmed to fit into 12-ounce jelly jars
  • 2 1/2 cups white wine vinegar
  • 2 1/2 cups water
  • 2 1/2 teaspoons pickling salt
  • 2 tablespoons sugar
Instructions

Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5 12-ounce jelly jars. Pack the asparagus vertically in the jars, tips down or up. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180 to 185 degrees F. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Google Plus Twitter Pinterest Twitter Blog Email RSS

© Copyright 2013 Prime Publishing, LLC. All rights reserved.

www.recipelion.com