Spicy Pickled Asparagus
A vibrant and crunchy way to preserve fresh asparagus with a touch of heat, perfect for enhancing charcuterie boards and seasonal dishes.
Ingredients
For the pickling
- 6 pint pint (16-oz) canning jars, lids, and rings Can scale to suit desired quantity.
- 3 lb fresh asparagus Thick-ish spears work best.
- 6 cups white vinegar (5% acidity) Essential for safe pickling.
- 6 cups water Use to create brine.
- 6 tbsp pickling or kosher salt Use non-iodized salt.
- 6 tbsp granulated sugar Optional; balances acidity.
- 6 cloves garlic Peeled, one clove per jar.
- 2-3 heads fresh dill Or use 1-2 tbsp dill seeds.
- 1-2 piece jalapeños Or substitute with 1-2 tsp red pepper flakes for heat.
- 1 tsp black peppercorns Optional; add per jar.
- 1 tsp mustard seeds Optional; add per jar.
Instructions
Preparation
- Sterilize jars and lids by washing and keeping them in hot (not boiling) water until ready.
- Trim asparagus: snap or cut woody ends so spears are 4–6 inches to fit the pint jars.
- Blanch spears for 1 minute in boiling water, then transfer to ice water to stop cooking. Drain.
- Pack each hot jar upright with asparagus (tips up or down as you prefer). Add one garlic clove, a sprig of dill (or 1/2 tsp dill seed), peppercorns, mustard seeds, and a slice of jalapeño or 1/2 tsp red pepper flakes.
Canning
- In a saucepan, combine vinegar, water, salt, and sugar. Heat until simmering and salt dissolves.
- Pour hot brine over the asparagus, leaving 1/2-inch headspace. Tap jars or use a non-metallic utensil to release air bubbles. Wipe rims clean.
- Apply lids and rings fingertip-tight.
- Place jars in a boiling-water canner with at least 1–2 inches of boiling water covering them. Process pints for 10 minutes at sea level; increase processing time per your local canning guide for altitude adjustments.
- Carefully lift jars and set on a towel to cool for 12–24 hours. Check seals (lids should be concave and not flex). Label with date.
- Let jars sit for 2–4 weeks before opening to allow flavors to develop.
Notes
Use 5% acidity vinegar for safe pickling. Omit sugar if a purely savory pickle is desired. If you don’t have fresh dill, dill seed works well but use less (about 1/2 tsp per jar).