Step 2 combine vinegar water salt and sugar in a medium saucepan over medium heat. Into a pan place vinegar water and salt. Peel and wash garlic cloves. Place four garlic cloves at the bottom of each jar along with the dill seed. Fill a pan with several inches of water and bring to a boil.

Bring to a boil. These spicy pickled asparagus are easy to can and help preserve great spring asparagus. While the blanching pot heats wash asparagus and trim to fit in your jars. Wait at least a week before tasting. Mix together the vinegar salt and spices in a pot to create your brine.

Slide in the asparagus spears with the wide base end towards the bottom of the jar. To start this pickled asparagus recipe prepare a boiling water bath canner and three pint jars. Prep time 30 minutes cook time 10 minutes. Add garlic cloves and dill to the bottom of your jar and fill with asparagus. Prepare your asparagus by washing and trimming the bottoms to fit the size of your jar.

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They are excellent in a bloody mary caesar with a charcuterie or cheese board or just straight out of the jar. Place lids in a small pan of water and bring to a bare simmer. Keep adding spears until you can t squeeze even one more in. Combine apple cider vinegar water salt and cayenne in a saucepan and bring to a boil. Place lids in a small pan of water and bring to a bare simmer.

Screw on canning lids and process in the boiling water bath for 20 minutes. Fill a pan with several inches of water and bring to a boil. Pour the hot brine over the asparagus spears. Place trimmed asparagus in a quart sized canning jar. To make quick pickled asparagus.

Fill canner with hot water about 3 4 full cover and bring to a boil. 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. They should be completely covered by the liquid but still have at least 1 2 inch of space between the surface of the brine and the rims of the jars. Pour some of the vinegar solution into each jar. Tightly pack asparagus into jars with the blunt ends down then add one spicy pepper to each jar.

Place asparagus onion 2 pieces of garlic 1 4 teaspoons dill and the pepper into each jar. Lay a clean quart size canning jar on its side. Once jars are sterilized prepare canner and brine. It is easier to get the spears to line up straight if you load the jar sideways like this and that enables you to fit more asparagus into each jar. Add garlic pepper flakes mustard seed and peppercorns.

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Combine apple cider vinegar water and salt in a saucepan and bring to a boil. Combine apple cider vinegar water and salt in a saucepan and bring to a boil. Place asparagus onion 2 pieces of garlic 1 4 teaspoons dill and the pepper into each jar. Fill canner with hot water about 3 4 full cover and bring to a boil. Screw on canning lids and process in the boiling water bath for 20 minutes.

Add garlic pepper flakes mustard seed and peppercorns. They are excellent in a bloody mary caesar with a charcuterie or cheese board or just straight out of the jar. Slide in the asparagus spears with the wide base end towards the bottom of the jar. Bring to a boil. Step 2 combine vinegar water salt and sugar in a medium saucepan over medium heat.