Let’s Get Pickled!

I’m not much of a gardener, but boy, do I love to can!

It’s asparagus season here in Eastern Oregon and you know what THAT means!

Pickled asparagus!

I thought you just might like to go along for the ride.

Pick up some garlic and jalapenos…..


and some asparagus.

As usual, it’s “go big or go home” here in the Huntington house.

I started with 30 pounds which made 25 quarts.

Gather your jars.

Wash the asparagus. I’m lucky to have a nice deep sink which is a perfect soak bath.

Wash your jar rings.

I use my dishwasher to wash the jars. It’s perfect because it sterilizes the jars, too and they stay clean until you are ready to use them.

Next you’ll cut the spears to fit in each jar.

Add a garlic clove, slice of onion and half a jalapeno. I left the seeds in.

Now for the brine.

Since most of you don’t live here in the Huntington house, I thought I’d pare it down a bit and make this recipe for a more realistic 10 pounds of asparagus. Of course if you live by the “go big or go home” motto, feel free to adjust accordingly. 🙂

This is what you will need for 10 pounds of asparagus:

10 cups white vinegar

12.5 cups water

5 Tablespoons pickling spice

10 Tablespoons canning salt

2.5 teaspoons dill weed

2.5 Tablespoons red pepper flakes if you like a bit of a kick

Combine in a large pot and boil for 15 minutes.

Of course this amount may vary due to how tightly you pack the jars.

10 pounds should make approximately 8 or 9 quarts of pickled asparagus.

Fill each jar with brine to 3/4 inch from the top.

Be sure to boil the lids for a few minutes before putting them on jars.

Next put on the hot lids and rings.

Process the jars for 15 minutes.

And before you know it you’ll be the life of the party when you show up with this beauty in your hands.

About The Renegade Seamstress

I'm a busy wife, mom, grandma, and teacher who loves to create. I've joined the refashion scene and I 'd like to share and connect with all those talented and creative people out there doing similar things.
This entry was posted in Canning, Cooking, DIY, family, food, gifts, Photography, Pickling, recycling and tagged , , , , . Bookmark the permalink.

107 Responses to Let’s Get Pickled!

  1. astepabove says:

    I’m from Illinois. I’ve had a lot of pickled things, but not asparagus. Can’t wait to try this. Thanks for sharing (oh, and we don’t go really big in my household–thanks for the smaller amount).

  2. I have never canned asparagus before! Thanks for the great idea and recipe!

    • It’s really pretty easy. But the best part, of course, is opening a jar at a summer picnic! Or as I mentioned above, if you’re so inclined, perfect in a Bloody Mary. 🙂 Let me know if you try it, I’d love to know what you think!

  3. great post! I have never canned anything before, but you make this look possible! I didn’t realize you were in Oregon, I am so in love with that State. The last time we were there was 2 years ago, to Astoria. We’d love to go back and go further down when our youngest is a bit older!

    • Astoria is beautiful! The whole Oregon coast is so fun for vacation! We live quite far from the coast so we don’t get to enjoy it as much as I’d like. Let me know if you ever come through Eastern Oregon. It would be fun to meet up in person sometime.
      Enjoy your evening!

  4. Holy wow! That looks amazing, I must make some! They look so pretty in the jars.

  5. Simplywe says:

    That looks divine! I hope to one day work up the gumption to do some canning myself, until then I will drool over yours. I like your easy to follow, photo instructions. Thanks for sharing.

    • I love to can. But I’m not much a gardener. I’m lucky, however, to live in an area where there are many gardeners, always willing to share their bounty. Stay tuned for a few more canning adventures in the next few months! If you decide to try it and you have any questions, I’d love to help. Thanks for visiting!

  6. prttynpnk says:

    Ok, I’ve always thought canning was part of the dark arts, but you’ve made this sound doable- I’m going to have to try this! Perhaps on a much smaller scale!

    • The dark arts…..so funny! Canning is one of my passions. I wish I had a green thumb, too, then it would be the perfect combination! I canned 180 jars of jam last summer for my daughter’s wedding favors. Which you can see here. Obsessive? Perhaps……
      Be warned…..once you try this, you might not be able to stop. 🙂

  7. Molly says:

    I have never canned anything before, but those pictures are inspiring! WOW.

    • Thanks Molly! I’ve really been trying to learn how to take better photographs. My good friend gave me her old camera, which is amazing, and that has helped immensely. Enjoy your day!
      Hugs, Beth

  8. You’re one multi-talented teacher! 🙂

  9. Kelly Y. says:

    I love this idea because I love asparagus and it has a very short season here. The one question I have is are there different types of pickling spice? I bought one last year and it made my pickles taste too much like cloves. Not what I was going for. Any ideas or suggestions? Thanks!

    • Good Morning, Kelly. I use the McCormick brand of pickling spice. There are cloves in it, but, I think with the onion, garlic, and jalapeno it combines nicely with them. Sometimes I add pepper flakes to make them a little hotter. Good luck!

  10. So beautiful! Crunching on pickled asparagus is so good! I love your site and congraulations on making yourself a sidebar button!! I’ve been thinking of doing one too!

  11. Oh, we are huge gardeners and are going to try this wonderful idea. I rencently pickled sliced red onions but asparagus? Mmmmmmm!

  12. amysworlds says:

    We pickled Beetroot (beets) last year…shame I can’t stand pickled beetroot….
    My freezer is full of strawberries we got cheap from the supermarket, so i’m hoping to be able to make some jam soon!

  13. jenyjenny says:

    Yum, that looks like a fantastic recipe!

  14. This is awesome, and thanks for “Liking” my post.

  15. You are so welcome. I think it’s so awesome when we bloggers support each other’s en devours.
    Enjoy your Sunday!

  16. mari says:

    they look sooooo good beth. a work of art. you do not waste any time!!! mark can get you some more if you think you need to can more!

  17. Cara Olsen says:

    Beth! This is a sensational post! I loved every single picture. The thought and detail put into laying it out, making it ascetically pleasing, chronicling each step, so we could actually SEE the progression happening; I loved it! And, I must say, I have never seen asparagus jarred before! My family does something similar with pickles, but never asparagus. I will have to send this link to them, they will “literally” eat it up!

    Thanks again, friend, for sharing your awesome recipe!

    Happy Sunday 🙂

  18. Oh Cara, I love being friends with you! I bet your family will love this recipe. My son in law and I used to do this together (before they moved to Boise for his new job 😦 sad face and 🙂 happy face)
    Let me know if they try it, I’d love to know what they think. Now I’m off to read your new post, I was gone so many nights last week that I didn’t have a chance to check it out, Thanks as always for your wonderful insight on my posts. You always build me up and for that I thank you!

  19. Anonymous says:

    Beautifully photographed, thanks for experience.

  20. I LOVE pickled asparagus! I’m so glad to see such a thorough tutorial. Thanks!

  21. Beautiful asparagus! Why did I think you were in West Virginia all this time? You’re in Oregon? Boy, was I way off 🙂

  22. marjorie says:

    Wow thanks for the recipe and the tute. Really looks delicious, my mouth is watering.

  23. madebymum says:

    Wow, HOW much asparagus! I love pickling but that is a LOT. I’ve got a bit of an obsession for Kilner jars too so I am rather jealous of your stash of them. Thanks for visiting my blog.

    • I’ve been reusing the same jars for years. Plus anytime I’m in a thrift store and they happen to have some I’ll pick them up. I seem to give lots away every year but this year my daughter and my friend are both moving so they gave me all their canning jars. SCORE!!!!
      Enjoy your evening!

  24. This looks amazing! I will make sure that my family at home sees it- don’t know if you had a chance to notice, but my dad is an asparagus farmer (http://sweetridgesisters.wordpress.com/2012/04/06/cleanse-cravings/) , so they are swimming in it at this time of year. What a great post! -kate

  25. Looks great! And thanks for visiting my blog!

  26. hannahshome says:

    Its the start of asparagus season here in Norfolk, England too. I haven’t ever pickled it before but I think I might give it a go this year!

  27. hannahshome says:

    Oh and thanks for liking my post too! 🙂

  28. Love this post! I’m a sucker for pickled chanterelles 🙂 I’ve got a bunch of 30’s housewife magazines with tons of canning recipes in them, I’m trying to work my way through bit by bit. I never thought to try pickling asparagus!

    • Hmmmm…..pickled chanterelles. Something i must try sometime. That’s cool that you’re working your way through all those old recipes. Did you find the pickled chanterelles in there?

      I have the book “Putting Food By”. My aunt gave it to me for a wedding present. It’s my canning bible. It, too has loads of old time recipes that I keep thinking I’ll try. You’ve inspired me to try some.

      • I managed to get my hands on a bunch of post WWI magazines that were published to help the poor survive. It’s got instructions on everything from how to raise rabbits, to fixing your kids’ clothes using your old clothes, to how to make kitchen tools out of christmas trees, and tons of recipes using things you can find in the forest or grow in your garden…they have a whole page of wild mushroom recipes! The pickled chanterelles recipe is from there (I’ve got the translation up somewhere on my blog if you want the link?). Can’t wait to hear how those recipes work out for you 🙂

  29. Laurel says:

    looks delicious! Esp because of the jalapeno pepper! Love the photos and step by step view of your journey. Love your blog too. 🙂

  30. Wow!!! Never knew you could sanitize jars in the dishwasher! I mean, totally makes sense, but I always did it in the boiling water, but what a pain. I’m so excited, because now it’ll be so easy to sanitize a bunch a time!

  31. Liz says:

    They look delicious. I love asparagus, but never had them pickled.

  32. kcrownover says:

    See, you actually do things with your onions instead of letting them sprout on your counter. Very cool!

  33. cottagerswife says:

    You are a gal after my own heart. My passion is pickled spicy beans and I have yet to find the perfect recipe. My last try was waaaaay too salty. Your photos are gorgeous. Inspiring.

  34. I love this! I’ve never canned anything but I have picked jalapenos. It sounds delicious.

  35. I will have to try the fresh jalapeño. I use dried chile peppers. I have used pickling spice for the first time this year. I throw together celery seed, dill and mustard seed.

  36. Olivia Ashe, writer says:

    Great idea. I never thought to preserve asparagus. I normally chop mine up and roast it.

  37. lambyknits01 says:

    Whomever gets a jar of these from you is a lucky person! Thanks for sharing 🙂

    • I just gave a jar to someone and they said they like to put pickled asparagus in their sandwiches! Hmmmmmm…… never thought of that, but I’m going to have to try it.

  38. Thanks for this recipe! We just tried pickeled asparagus for the first time and you would have thought from the reactions I received that I was pickling space aliens!! They are delicious, but I’d like to try your recipe with the jalapenos–yum!

    • I started pickling asparagus with my son in law a few years ago. It is so good! Our family loves it! I really like the flavor that the jalapeno gives it. Enjoy and thanks for the visit!

  39. I love pickled asparagus. It’s that time of year again.

  40. Thank you for sharing this incredible looking recipe! I can’t wait to get to pickling! Of course it won’t be as large of an amount but I’m excited none the less! I was going through your blog and we have a lot in common…I will definitely subscribing to your genius!

    S/N thank you for stopping by I’m new to Blogging and it meant the word to me!

  41. I love pickled asparagus and make some every year. But I’ve never added onion and jalapenos. Will so have to try this. Thanks for the great info.


  42. cskjeg says:

    These look delicious. I used to always buy the pickled asparagus from Costco, but would love to make my own. Great recipe. Thank you!


    • Hi Cristin,
      I’m not sure how much it costs at Costco, but when it was all said and done, mine cost a little under $2.00 per quart jar. I get a lot of satisfaction from doing it myself and they make great gifts!
      Let me know if you try it. I’d love to know what you think!

  43. rhonda says:

    I have never canned anything. 🙂 So what do you mean by the word “process the jars for 15 minutes”? Thank you

    • That just means to put the jars in the canner with the water or steam, close the lid, and boil or steam for the allotted time. If you want to start canning, be sure to read the directions that come with the canner for exact instructions or use the directions from one of the many great canning books available such as, Putting Food By, or Ball Complete Book of Home Preserving.
      Good Luck and let me know how it goes if you try it.

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  50. Beth, this sounds so tasty! I love asparagus and anything pickled, so I will definitely be trying out your recipe! And I will also be pinning it to my canning board on Pinterest! 🙂 Thanks for sharing!

  51. gailmurton says:

    Yum! I’m trying this next year!

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