Dilly Pickled Asparagus

9 ingredients
3 steps

Ingredients

  • 6 pounds fresh asparagus
  • 3 large garlic cloves, halved
  • 6 teaspoons dill seed
  • 6 teaspoons mustard seed
  • 36 whole peppercorns
  • 2 quarts water
  • 2-1/2 cups white vinegar
  • 1/2 cup sugar
  • 3 tablespoons canning salt

Directions

  1. 1
    Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns.
  2. 2
    In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top.
  3. 3
    Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

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