Asparagus is one of spring's most prized foods. But really good, fresh asparagus is also fleeting - gone with spring. You can freeze or pressure can asparagus, but for many of us, the flavor and texture are ruined by doing so. The one way to preserve asparagus that my whole family can agree on is through pickling.
There are about a gazillion recipes for pickled asparagus, some with ingredient lists a mile long. This recipe, though, is simple - as well as flexible. And, unlike some recipes, it doesn't cover up the flavor of asparagus.
In truth, all you really need for this recipe is the asparagus, vinegar, salt, water, and sugar. But that would make for pretty plain-tasting pickles. So I also use garlic, mustard seed, and dill seed - and, if I have some lemons on hand, a little lemon. Simple and delicious. But you should feel free to play with the spices; as long as you keep the correct ratio of water, vinegar, and salt, the recipe will remain safe.
Also, a note about the asparagus: Get the freshest you can find. Just picked from your yard, or picked the day before and purchased at a farmer's market is ideal. But, if you're like me and you don't have an asparagus patch (yet!), or can't buy just-picked asparagus, grocery store asparagus will do, especially if you follow the directions for chilling the asparagus ahead of time.
And, incidentally, pickled asparagus is one canning project that really can save you money. Store bought pickled asparagus is something of a luxury item. I've seen it sell for over $30 a jar! So grab your asparagus during a good sale (or grow it yourself), and you'll save your family some dough while also giving them a really yummy treat.
Simple Pickled Asparagus Recipe
makes about 6 or 7 pint jars
7 lbs. fresh asparagus
1 2/3 cups distilled white vinegar (5% acidity)
2/3 cup granulated sugar
1 teaspoon canning or pickling salt
8 cups water
6 garlic cloves, peeled
1 lemon, peeled, sections divided into slices, and seeds pushed out
6 teaspoons mustard seed, divided
6 teaspoons dill seed, divided
1. Begin by reviewing the guidelines for using a boiling water bath canner.
2. Trim the tough ends off each asparagus spear. An easy way to do this is to flick the knife down onto the spear, steering well clear of your fingers and beginning at the cut end of the vegetable. If you're in a tough part of the asparagus, the knife won't cut all the way through. Keep flicking at intervals on the tough end of the veggie until the knife cuts through easily. Discard the tough ends into your compost bin, or freeze them to use for making stock.
4. Place the asparagus pieces in a large bowl. Add 4 handfuls of ice and cover with cold water. Place in the refrigerator for 1 hour. In the meantime, prepare the canning jars and lids.
5. In a large, stainless steel pot, combine the vinegar, sugar, salt, and water. Place over medium high heat and stir until the sugar dissolves. Bring to a boil and boil gently for 5 minutes.
6. Using your hands, tongs, or a slotted spoon, transfer the chilled asparagus to the hot vinegar mixture. (Discard the ice water.) Allow the mixture to come to a boil and boil gently for 2 minutes to heat the asparagus through.
7. Work one hot jar at a time: Add 1 teaspoon mustard seed and 1 teaspoon dill seed to the jar. Using tongs, add hot asparagus to the jar. Spears may point either up or down, but not side-to-side. When jar is nearly packed, add 1 garlic clove and 1 slice of lemon. Add more asparagus spears until the jar is packed. Pour the hot vinegar mixture over the asparagus, leaving 1/2 in. headspace. Bubble jar, wipe rim, and add lid and screw band. Place in canner and move on to another jar.
8. Process jars in a boiling water canner for 10 minutes.* Wait at least 2 weeks before eating.
* NOTE: If you live at a high altitude, read this important information about adjusting canning times.
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