Pickled Aspargus Recipe

Name: Pickled Aspargus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cups White Distilled Vinegar; 16 cups Water; 1 Tablespoon Red Pepper Flakes; 1/4 cups Sugar; 1 Tablespoon Salt; 1 Tablespoon Mustard Seeds; 1 Tablespoon Celery Seeds; 1/8 cups Minced Dry Onion; 1 Tablespoon Dill Weed; 7 pounds Fresh Aspargus; 6 cloves Large Garlic Left Whole; 6 whole Quart-size Canning Jars

Servings: persons

4 cups White Distilled Vinegar
16 cups Water
1 Tablespoon Red Pepper Flakes
1/4 cups Sugar
1 Tablespoon Salt
1 Tablespoon Mustard Seeds
1 Tablespoon Celery Seeds
1/8 cups Minced Dry Onion
1 Tablespoon Dill Weed
7 pounds Fresh Aspargus
6 cloves Large Garlic Left Whole
6 whole Quart-size Canning Jars

1
Get your boil bath pot starting to boil. In the meantime, in a large stock pot, add the vinegar, water, red pepper flakes, sugar, salt, mustard seeds, celery seeds, dry onion, and dill weed to the stock pot and bring to boil, stirring a bit.
2
Meanwhile, wash aspargus and cut to size to fit into 6 quart-size jars. Pack aspargus spears in jars and add one large garlic clove to each (or two small cloves). Fill jars with hot liquid to within a half inch from the top.
3
Put the lids and rings on and seal the jars tightly. Put in the boiling water bath for 20 minutes. Let cool completely. Store in dry cool location. Let jars set two weeks before using. Enjoy as a snack or in your favorite drinks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups White Distilled Vinegar, 16 cups Water, 1 Tablespoon Red Pepper Flakes, 1/4 cups Sugar, and more.

Yes, Pickled Aspargus falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pickled Aspargus

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