Prep 30 mins
Cook 30 mins
Pickle asparagus in 12-ounce jelly jars, which are a little taller than pint jars-just right for the tender portion of an asparagus stalk. Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way.
- 5 cloves garlic, sliced
- 15 allspice berries
- 30 black peppercorns
- 20 coriander seeds
- 5 pieces mace or 5 pieces nutmeg
- 1⁄2 teaspoon hot pepper flakes (optional)
- 3 lbs 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
- 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° F.
- Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.