Pickled Asparagus

11 ingredients
7 steps

Ingredients

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

Directions

  1. 1
    Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars.
  2. 2
    Pack the asparagus vertically in the jars, tips down or up.
  3. 3
    In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
  4. 4
    Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
  5. 5
    Close the jars with hot two-piece caps.
  6. 6
    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 F.
  7. 7
    Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.

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