We’ve got a small asparagus patch at the Land of Fruits and Nuts. Not really enough of a harvest to have to can, but enough to whet my husband’s appetite. So, when it goes on sale during asparagus season, I buy a bunch and make pickled dilly asparagus spears. Now, for me, the cheapest I have found it is $0.99 a pound . . . it may be cheaper in your neck of the woods and it may not.
Dilly asparagus spears are a way to preserve the harvest so to speak without pressure canning. Asparagus is, like most vegetables, a low acid food so to be safe, asparagus must be pressure canned for safe shelf storage unless you add acid and pickle it. And boy is it good with some dill and garlic.
For asparagus speaks, I like the pint and 1/2 jars. Now these are supposed to be processed like quart jars and they are tall, so you have to have a tall pot to cover the tops with an adequate amount of water. But here’s the recipe for a regular pint size jar.
For six (6) wide mouth pint jars, you will need:
10 pounds asparagus
6 large garlic cloves
4 1/2 cups water
4 1/2 cups white distilled vinegar (5%)
6 small hot peppers (optional – I don’t use)
1/2 cup canning salt
3 teaspoons dill seed
First, wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions. You don’t need to sterilize the jars first because you will be processing for at least ten (10) minutes.
Next, start your brine. In a large non-reactive pot, combine water, vinegar, hot peppers (if using), salt and dill seed. Bring to a boil.
While the mixture is coming to a boil, peel and wash garlic cloves. Also wash asparagus. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than 1/2 inch headspace.
When brine is about to boil, place washed, rinsed and warm canning jars on a flat surface on top of a towel. Place a garlic clove at the bottom of each jar. Now, I also add additional dill seed or dill weed to each jar because I love the dill flavor. You can add additional dried spices without upsetting the acidity level or causing problems.
Tightly pack asparagus into jars with the blunt ends down.
Fish out hot peppers if using and place one hot pepper in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2 inch headspace.
Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean towel; apply two-piece metal canning lids.
Process in a boiling water canner for 10 minutes (adjust for altitude). Process time is for pints or 12 ounces jars. After processing is complete, turn off heat and let sit 5 minutes. Remove from water bath and place on counter on towel. Let cool, undisturbed, for 12 to 24 hours and check for seals.
Allow pickled asparagus to sit in processed jars for 3 to 5 days before eating for best flavor development. They taste good right after, however, as my husband can never wait.