Total Time
Prep 5 mins
Cook 5 mins

No complicated canning involved here. Simply immerse blanched asparagus in a jar of leftover pickle juice. We used the juice from Claussen Kosher Dill Spears. Recipe by Liz Shenk," Relish America's Harvest, "Awash in Asparagus,"


  1. Snap off tough ends of asparagus.
  2. Bring a large pot of water to a boil.
  3. Drop in asparagus and cook 2 minutes.
  4. Drain and rinse under cold water.
  5. Cut spears to the height of the pickle jar.
  6. Place in juice.
  7. Cover with lid.
  8. Refrigerate at least 1 day.

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