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Tangy, garlicky, dill-flecked asparagus spears with a spicy kick, perfect for Bloody Mary garnishes, charcuterie boards, sandwiches, or as a crunchy snack. Preserved through water-bath canning or quick pickling methods.

Ingredients

Scale
  • 4 lbs fresh asparagus
  • 5 6 1 pint canning jars with lids and bands
  • 4 cups white vinegar (5% acidity)
  • 2 cups water
  • 3 Tbsp pickling salt (not iodized)
  • 2 dill heads or fresh dill sprigs
  • 1 large garlic clove, halved
  • 1/4 tsp black peppercorns
  • 1/4 tsp mustard seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp red pepper flakes
  • 1/4 tsp dill seeds

Instructions

  1. Wash jars in warm, soapy water or dishwasher and keep submerged in hot simmering water until ready to use.
  2. Wash asparagus and trim woody ends to fit the jars.
  3. Wash new snap lids and keep them in hot water.
  4. Combine white vinegar, water, and pickling salt in a large saucepan and bring to a rolling boil, stirring to dissolve salt.
  5. Place dill heads or sprigs, halved garlic, peppercorns, mustard seeds, coriander seeds, dill seeds, and a pinch of red pepper flakes into the bottom of each jar.
  6. Pack asparagus spears tightly into each jar, using spearheads and trimmed ends as needed.
  7. Pour the hot brine over the asparagus, leaving about a 1/2-inch headspace.
  8. Use a clean knife or spatula to remove air bubbles from the jars.
  9. Wipe jar rims clean, place lids on, and screw bands on fingertip-tight.
  10. Process jars in a boiling water bath for 10 minutes, adjusting time for altitude as needed.
  11. Remove jars and let cool upright on a towel-lined countertop until lids seal; refrigerate any jars that do not seal properly.

Notes

Select firm, straight asparagus spears for easier packing and attractive jars., Save leftover ends for asparagus soup by freezing them., Use pickling or canning salt to keep brine clear and flavorful., Leave 1/2-inch headspace in jars, remove air bubbles, wipe rims clean, and tighten bands fingertip tight, not too tight., Water-bath canning time is 10 minutes; increase time for higher altitudes., Patience enhances flavor; best after 3-4 weeks, can age up to 6 months for deeper taste., Store sealed jars in a cool, dark place away from heat and humidity for up to 1 year., Once opened, refrigerate and consume within 1-2 months, always keeping spears submerged and using clean utensils., Quick pickle variation: Skip canning, jar one batch, refrigerate for at least a week, consume within 1 month., Try flavor variations: mild version by reducing red pepper flakes; add fresh jalapeño, dried chili, or horseradish for heat; add citrus peel for brightness; substitute vinegar types maintaining 5% acidity; swap or add herbs like tarragon, thyme, or bay leaf., Use quart jars for whole spears, adjusting brine proportionally for full coverage.

Nutrition

Find it online: https://cozyovenkitchen.com/spicy-pickled-asparagus-noshing-with-the-nolands/