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Pickled Asparagus
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
pints (500ml jars)
Ingredients
2-3
bunches of asparagus
4 1/2
cups
vinegar
1 1/3
cup
water
4
tbsp
salt
2
tbsp
sugar
4
garlic cloves
2
tsp
mustard seeds
1
tsp
coriander seeds
1-2
tsp
dried chili flakes
(depending on how spicy you want it)
4
small sprigs of fresh dill
Instructions
Trim the woody ends off the asparagus and cut them so they will fit in the jars.
In the bottom of each jar place 1 sprig of dill, 1 garlic clove, 1/2 tsp mustard seeds, 1/4 tsp coriander seeds, 1/4 - 1/2 tsp chili flakes.
Pack the asparagus in the jars, ensuring there is 1/4 - 1/2 inch headspace.
Bring vinegar, water, salt and sugar to a boil. Ladle into the jars leaving 1/4 inch headspace. Seal the lids on the jars.
Process the jars in a pressure canner following required time for low acid food and altitude.