| | |

Canned Pickled Spicy Asparagus

Canned Pickled Spicy Asparagus

My mother-in-law and her husband were here for a quick visit this weekend. Earlier this summer, I talked to her about teaching me to can her very delicious spicy asparagus so she brought her equipment and recipe with her. We grabbed 8 lbs of asparagus and spent the afternoon canning. It was much easier than I anticipated and so much fun! My good friend Currié came over to help and my daughter helped too. The hardest part about this recipe is waiting two weeks before trying these asparagus out! Thankfully, I have had her spicy pickled asparagus several times in the past so I can tell you that this recipe is amazing! Thanks for teaching me Fran – it was so much fun being in the kitchen with you!!! xoxo

Canned Pickled Spicy Asparagus

How to Make Canned Pickled Spicy Asparagus

Wash and rinse canning jars in a sink of hot soapy water or in the dishwasher; keep hot until ready to use.

Sterilize the mouth lids in a saucepan of hot boiling water for a few minutes. Place a few spoons on the bottom of the pan to prevent the mouth lids from touching the bottom of the pan while they boil.

Wash asparagus well, but gently, under running water. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than 1/2 inch headspace. Peel and wash garlic cloves. Place four garlic cloves at the bottom of each jar along with the dill seed. Tightly pack asparagus into jars with the blunt ends down then add one spicy pepper to each jar.

In a large pot, combine water, vinegar, and kosher salt. Bring to a boil.

Canned Pickled Spicy Asparagus

Ladle boiling hot brine over the spears, leaving ½-inch headspace.

Canned Pickled Spicy Asparagus

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean paper towel; apply two-piece metal canning lids.

Place the jars into the canner making sure the water just covers the lids then bring to a rapid boil.

Canned Pickled Spicy Asparagus

Place lid on the canner and boil for 10 minutes. Remove from the canner and place on a towel lined counter to cool. You will hear a popping sound from the jars when they seal. Once they have cooled for a few hours, press your finger in the center of each lid – if it pops then it didn’t seal properly. Place into the refrigerator and eat them up first (after two weeks). If they don’t pop back that means they are sealed. Place the sealed jars into the pantry. Let them sit for two weeks before opening and eating. Enjoy.

Canned Pickled Spicy Asparagus

 

Canned Pickled Spicy Asparagus

Canned Pickled Spicy Asparagus

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 7 quart sized jars

Ingredients

  • 7 quart-sized mason jars cleaned
  • 7 two-piece metal canning lids sterilized
  • 8 lbs of asparagus washed and wooden ends removed
  • 28 cloves of garlic - 4 in each jar
  • 7 tbsp dill seed - 1 in each jar
  • 7 cayenne peppers - 1 in each jar
  • 9 cups of water
  • 9 cups of white vinegar
  • ¾ cup + 1 tbsp kosher salt

Instructions

  • Wash and rinse canning jars in a sink of hot soapy water or in the dishwasher; keep hot until ready to use.
  • Sterilize the mouth lids in a saucepan of hot boiling water for a few minutes. Place a few spoons on the bottom of the pan to prevent the mouth lids from touching the bottom of the pan while they boil.
  • Wash asparagus well, but gently, under running water. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than 1/2 inch headspace. Peel and wash garlic cloves. Place four garlic cloves at the bottom of each jar along with the dill seed. Tightly pack asparagus into jars with the blunt ends down then add one spicy pepper to each jar.
  • In a large pot, combine water, vinegar, and kosher salt. Bring to a boil. Ladle boiling hot brine over the spears, leaving ½-inch headspace.
  • Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a clean paper towel; apply two-piece metal canning lids.
  • Place the jars into the canner making sure the water just covers the lids then bring to a rapid boil. Place lid on the canner and boil for 10 minutes. Remove from the canner and place on a towel lined counter to cool. You will hear a popping sound from the jars when they seal.
  • Once they have cooled for a few hours, press your finger in the center of each lid - if it pops then it didn't seal properly. Place into the refrigerator and eat them up first (after two weeks). If they don't pop back that means they are sealed. Place the sealed jars into the pantry. Let them sit for two weeks before opening and eating. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. It’s just wonderful that you and your mother in law can cook together, and that she will impart her wisdom to you. I’m sure these will be just wonderful, in addition to being pretty to look at in your pantry. (It’s also good to see your refrigerator covered in magnets and papers, just like mine is.)

  2. Oh my gosh Pam, I am so glad I read back to see this!!! I have recently done my first canning too! I loved it. I so want to make these!! What type of pepper is that? Oh these sound soooo good! Isn’t canning fun!?
    xo Kris

  3. I registered for lots of canning equipment so I will definitely be bookmarking and making this recipe in the future! Oh to have spicy asparagus YEAR ROUND. Mmm.

  4. Ha, I always thought you look like you could be Alexis’ younger sister and that picture of the three of you only reinforces that since she always has a pair of glasses on her head like that. Too funny.
    I need to try more canning but I’m irrationally afraid I’ll kill someone with botulism. I know it’s just a process but something about it makes me wary to do it myself.

  5. When I previously canned pickles, they were mushy. Then I learned to soak the cucumbers overnight in
    canning lime water before doing the actual canning. Will this recipe/method make the asparagus
    soft and mushy; or will the spears be crisp when opening the jar???

    1. Carole,

      Mine didn’t turn out soft and mushy, but they also didn’t last long on my shelf, so I don’t know how they would be in 6 months or so!

      If you try soaking them in canning lime water, let me know how they turn out!

      ~Pam

  6. I just had pickled asparagus from someone else’s recipe. They recommended putting the head of the asparagus to the bottom of the jar, because it’s easier to get out of the jar without tearing up the head.

  7. Hi I’m curious if this is for high altitude? I live about 6500 ft and want to make sure i process it correctly. Thanks

    1. Julia,

      Great question! I am NOT at high altitude. My elevation is 189′ here in Oregon. I am not sure what you will need to do differently but it’s worth checking out.

      Pam

  8. Is it true that after adding brine mixture and sealing with lids I can turn jars upside down on counter and lids will seal?

  9. Thank you for sharing your families recipe. I just pulled my hats from their water bath and Ugh! My asparagus rose to the top and now I have about a1″space at the bottom. Are these still going to be edible since they’re touching the lid?

    1. Janet,

      My mother in law said they should be just fine and will probably sink soon. Let me know how they turn out!

      -Pam

  10. i used your recipe as a base, i added a tbls of cayanne, 4 cloves of garlic, a sprig of dill , a tbls of dill seed in each jar

    for my brine, i used a 1to1 ratio for every cup of vinagqar, i used a cup of water,
    4 sprigs of dil, a dash of dill seed, a dash of cayanne , a dash of pickling seasoning, 2 jalepenos sliced a cup of salt,
    i put 4 cloves of garlic, 1tbls cayanne, 4 jalepenos chunks, 1 sprig of dill , 1 tbls of dill weed
    it was crispy

  11. Doing the recepies today wonder if the asperugus Will be mushy..all the other recepie..blanche the asperugus…if i understand you put them raw..after washing them..thankyou.. RINA from Québec.