My grandma’s pickled asparagus. We grew up eating and making these and they are still hands down my favorite snack. I could remember going asparagus picking in the summer, watching my grandmother jar these, and then eating jars of this over Thanksgiving. Us kids would fight over these at family gatherings as a kid. We would eat so many the adults would be mad because we depleted their favorite garnish for their Bloody Mary’s. If you have never had a pickled asparagus either as a snack or a cocktail garnish, then you are seriously missing out. This is my grandmother’s tried and true original recipe.
Ingredients
Brine
- 3 quarts water
- 2 quarts white vinegar
- 10 Tb salt
- 1 Tb pickling spice (no cloves – recipe for your own below)
- Asparagus – about 10-15 per pint jar
- 1/2 clove garlic per pint jar
Instructions
Combine and heat brine ingredients. Brine will keep in the fridge for a few month, just needs to be heated to a boil before pouring over asparagus.
Prepare canning jars for canning. Blanch asparagus for 2 minutes and cool in ice water. Pack into jars with hot brine and 1/2 clove of garlic per pint jar.
Pickling Spice
- powdered chilies
- coriander seed
- mace
- bay leaves
- cardamon
- ginger
- allspice
- pepper
- mustard seed
- cinnamon