Let’s Get Pickled Again!


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!

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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.
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37 Responses to Let’s Get Pickled Again!

  1. Tkaram9@cox.net says:

    Sounds yummy. Garlic, onion, jalapeño…Are you sure you’re not from Louisiana?

    TerriKW

    >

  2. OllyTemur says:

    would love to taste that you know😀

  3. Cathy says:

    I am no fan of pickles, but that looks kinda interesting…

  4. stitchinstein says:

    oh wow. yummy!!!!

  5. Nikitaland says:

    Boy, these look delicious! I never tried canning before, but it sure seems easy! I would love to taste these! ❤

  6. Susan says:

    Crazy question- do you simply eat these out of the jar?

  7. Holly Conner says:

    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.

  8. I think your recipe sounds really good…Might have to try on a smaller scale…Thanks!

  9. Jenniffer Howling says:

    These sound good. Now I just need the asparagus to grow. Are the herbs fresh or dried that you use?

  10. reretro says:

    totally pickled, all the time. what can i say. it’s the only way to go!

  11. 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

  12. Bronwynne says:

    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.

  13. amy says:

    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!

  14. 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🙂

  15. Susan Luke says:

    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!

  16. Sarah says:

    Hi there-i’m from your area, and curious-where do you get those giant boxes of asparagus? They look fabulous!

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