1 hr 30 mins
Bob Crouch's Note:
Pickled asparagus is delicious, and this recipe was given to me by my best friend, Carole. We get our asparagus in the spring from the Yakima Valley in central WA. Use the freshest dill you can find and pack the spears in quart jars making sure all spears are covered with pickling juice. These are great with salads, in cocktails, or served as a snack. Check out the price at the grocery store. You'll be glad you made your own.
My Private Note
Units: US | Metric
- 1Clean and sterilize wide mouth canning jars.
- 2Clean garlic and pound with with chef's knife so it cracks a bit.
- 3Wash and clean asparagus.
- 4Remove tough bottom.
- 5Heck you know how to snap asparagus.
- 6Prepare it in lengths so it will fit into jars.
- 7Save the tender bottoms for dinner.
- 8Pack jars with some onion, garlic, dill and asparagus.
- 9The amount of each is up to your personal taste.
- 10This is the hardest part.
- 11Mix vinegar, water, and salt in a pot.
- 12Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
- 13Wipe any spills from lip of jars.
- 14Burp air bubbles from jars.
- 15Seal jars with lid and ring.
- 16Process jars in a canner (hot water bath).
- 17Make sure tops of jars are covered with 1 inch of water.
- 18Allow to boil 20 minutes.
- 19Start timing when water reaches a boil.
- 20Ready to eat in 4 to 6 weeks.
Browse Our Top Condiments, Etc. Recipes
You Might Also Like...View All Condiments, Etc. Recipes
Nutritional Facts for Pickled Asparagus with Dill
Serving Size: 1 (3317 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 146.2
- Calories from Fat 5
- Total Fat 0.5 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 2811.1 mg
- Total Carbohydrate 26.2 g
- Dietary Fiber 8.5 g
- Sugars 8.8 g
- Protein 9.8 g