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Recipe for Pickled Asparagus

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  • Author: Mavis Butterfield


  • 5 Pounds Asparagus
  • 1/4 cup + 1 Tablespoon canning salt
  • 2 teapoons mixed pickling spices {without cloves}
  • 5 cups water
  • 5 cups vinegar
  • 5 cloves garlic, peeled


Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Trim the rough ends from the asparagus and set aside. Combine the salt, water, vinegar and spice in a large pot and bring to a boil; boil for 15 minutes. 

Blanch asparagus in boiling water for 1 – 1 ½ minutes. Cool asparagus in ice water before packing asparagus lengthwise {stem first} into warm jars leaving ¼” headspace. 

Add 1 clove of garlic to each jar and then ladle hot liquid over asparagus, leaving ¼” headspace. 

Canning the Recipe for Pickled Asparagus

Remove any air bubbles. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.

Place jars on an elevated rack in the canner and then lower the rack into the canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to a gentle boil.

Process asparagus for 10 minutes.

One recipe makes about {5} 16oz jars