Pickled Asparagus Recipe

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Servings: 1

Ingredients

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  • 2 lb fresh asparagus per pint jar
  • 1 tsp dill weed per pint jar
  • 2 tsp pickling salt per pint jar
  • 1 x garlic clove per pint jar
  •     White vinegar as needed
  •     Boiling water as needed

Directions

  1. Makes 1 jar, easily multiplied. Takes about 2 pounds per jar.
  2. Wash asparagus and snap off tough ends. Wash pint jar and prepare lids. Trim stalks of asparagus to fit jar leaving 1/2-inch headspace. Add in to jar 1 tsp. dill weed, 2 tsp. pickling salt, and 1 garlic clove.
  3. Pack jar with asparagus (tops up). Fill jar halfway with white vinegar then fill with boiling water leaving 1/2-inch headspace. Seal and adjust lid. Process in boiling water bath canner for 10 min. Let them sit for 6 weeks to develop flavor.
  4. This recipe yields 1 pint.
  5. Yield: 1 pint
  6. NOTES : Blue ribbon top of class entry at the Skamania County Fair, Stevenson, WA for 1997 & 1998

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 44g
Calories 3  
Calories from Fat 0 0%
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 11mg 0%
Total Carbs 0.14g 0%
Dietary Fiber 0.0g 0%
Sugars 0.06g 0%
Protein 0.0g 0%
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