Email to Cat      

Pickled Asparagus Spears

Source of Recipe


From "The Canning Kitchen" by Amy Bronee



List of Ingredients



• 4 pounds asparagus
  
• 3 cloves garlic, peeled
  
• 1½ tsp fennel seeds
  
• 1¾ cups pickling vinegar (7% acidity)
  
• 1½ cups water
  
• 2 Tbsp pickling salt
  






Instructions



1. Rinse the asparagus under cool running water. Cut the spears into about 4-inch lengths. Line up 3 clean 1-pint jars. Drop 1 clove garlic and ½ teaspoon fennel seeds into each jar. Snugly pack the spears upright into the jars, ensuring they're at least ¾ inch below the rim.
   
   
2. Prepare the brine by combining the vinegar, water and salt in a medium saucepan. Stir over high heat until the salt dissolves and the liquid turns from cloudy to clear.
   
   
3. Ladle the hot brine over the packed asparagus, leaving a ½ inch headspace. Poke a non-metallic utensil inside each jar a few times to remove any air bubbles, topping up the brine if needed. Process in a boiling water bath canner for 10 minutes.
   
   Makes three 1-pint jars
   
   






Final Comments


For crispy pickles, choose thick, firm asparagus stalks rather than thin ones. Simplify packing by using wide-mouth canning jars. For best flavor, wait 2 to 3 weeks before opening.