My Sweet Marie

Pickled Asparagus

Posted on: June 2, 2014

Well it’s asparagus season in Ontario and we’ve been eating it so much, I suspect I’ll turn green soon! A good way to savour asparagus once it’s out of season is to pickle it! It ups the wow factor of your pickle trays, goes great on your antipasto platters and is just plain yummy! so go out and pick some asparagus and get busy! This will only make 2 pint sized jars so you may want to double up! Here’s what you need:


  •    30   asparagus spears
  • 1/3 cup coarse salt
  • 2 quarts cold water
  • 1  2/3 cups distilled white vinegar
  • 2/3 cup sugar
  • 1 teaspoon coarse salt
  • 1 teaspoon mustard seed
  • 1 1/2 teaspoons dill seed
  • 1 white onion, sliced into rings
  • 1/2 teaspoon chili pepper flakes or 2 jalapenos
  • 2 sprigs fresh dill


  1. Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
  2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes or use the hot cycle on your dishwasher!
  3. In a pan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
  4. Pack the asparagus spears, tips up, in the hot jars leaving 1/2″  of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes or a jalapeno! Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
  5. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.

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