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…..
onions…….
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.
I originally posted this a few years ago, but here it is again, just in case you missed it the first time around.
YUM!
And if you came to The Renegade Seamstress for refashion inspiration, click here.
The Renegade Seamstress 
Sounds yummy. Garlic, onion, jalapeño…Are you sure you’re not from Louisiana?
TerriKW
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Oh yes Terri, they definitely have that Louisiana kick to them. 🙂
would love to taste that you know 😀
These always get a warm welcome at all the parties.
I would just be fascinated by your display 😀 looks really good
I am no fan of pickles, but that looks kinda interesting…
Thanks, Cathy. I hope you try them, I think you’ll like them…….. 🙂
Yum!!!
🙂
oh wow. yummy!!!!
I’m heading out to get 30 more pounds of asparagus right now…..
lol! wow. I need to find a farm in the midwest!
Boy, these look delicious! I never tried canning before, but it sure seems easy! I would love to taste these! ❤
They definitely get a great reception every time I bring them to a party. So tasty good!
Ah, so you ARE the life of the party, eh? And I thought it was just your sparkling personality! Hugs! ❤
🙂 You make me smile!
I am glad, as you always make me smile too! ❤
Crazy question- do you simply eat these out of the jar?
Yep, right out of the jar!!! So tasty and they make great hostess gifts.
We grow asparagus & the only green veggie we eat while it’s growing is asparagus. I love the pickling idea. You can also just put asparagus on a cookie sheet, pop it in the freezer & bag it once it is frozen. I use the frozen for omelets & also a wicked asparagus soup.
I’ll have to freeze some, too. Thanks for the tips, Holly!
I think your recipe sounds really good…Might have to try on a smaller scale…Thanks!
I hope you get a chance to try this Marilyn. The recipe is for 10 lbs of asparagus if that helps at all.
These sound good. Now I just need the asparagus to grow. Are the herbs fresh or dried that you use?
Hi Jenniffer,
I use fresh garlic, jalepeno, and onion. The rest was dried. But I bet fresh would be fine, too.
Enjoy!
totally pickled, all the time. what can i say. it’s the only way to go!
Great way to be!!!! 🙂
These look delicious. Your post makes me want to host a summer garden party. I’ve always wanted to can, but it seems so daunting. I appreciate your clear directions.
Hi Trish,
Canning isn’t as daunting as it seems. I love having home canned jams, fruits, and veges. It all looks so pretty on the shelf and it tastes so good. It’s like opening a jar of summer in the middle of the winter.
Wish we were neighbors, I would come over and teach you how to can. 🙂 If you do try it someday, let me know if you have any questions. I’d be happy to help.
Have a wonderful day!
Beth
When you say process for 15 minutes are you talking about using a pressure canner. I live in New Zealand and we don’t usually use them. We usually just use a waterbath.
Hi Bronwynne,
I don’t use a pressure canner, I use a steamer canner which uses the same times as a waterbath cannner. Hope this helps, let me know if you have any other questions.
Do you eat them straight from the jar or put them in recipes? I need a little guidance with pickled asparagus, but I love it every other way I’ve tried it!
Hi Amy, I usually eat them straight out of the jar. Nothing better!!!
I have never had pickled asparagus, you have opened my eyes to something new. I love asparagus and I love anything pickled, so I can’t really go wrong! Thanks 🙂
Wow! You’re ambitious! I’ve never pickled anything, but I have canned tomatoes and grape juice. It can be a lot of work, but I love seeing all the wonderful jars on my shelves when I’m finished. I also love to hear the “pop” when each of the lids seal, it makes me smile! Sometimes, when my apple tree decides to produce well, I can apple juice, too. We mix the two juices together and call it grapple. Its a great way to sweeten the the grape juice without any added sugar! Have fun!
Hi there-i’m from your area, and curious-where do you get those giant boxes of asparagus? They look fabulous!
Hi Sarah. That asparagus was from Klickers in Walla Walla and it was delicious!