Canned Pickled Asparagus

barbara lentz


delicious pickled asparagus. Great way to use fresh local ingredients.


☆☆☆☆☆ 0 votes

35 Min
15 Min


  • 7 lb
    fresh asparagus washed and trimmed
  • 2
    jalapeno pepper
  • 8 clove
  • 2 Tbsp
    red curry paste
  • 2 Tbsp
    dill weed
  • 4 Tbsp
    mustard seed
  • 10 c
    white vinegar
  • 3 c
  • 3 c
  • 3 Tbsp
    pickling salt

How to Make Canned Pickled Asparagus


  1. Cut the asparagus to the length that would fit into the jars leaving the head space. Save the little nubs that was cut off discarding any woody parts.
  2. Add the jalapeno, garlic, dill, mustard seed and curry paste to a food processor and process until well mixed. Set aside.
  3. Mix the vinegar, water, sugar and salt together in a pot and bring to a boil. Cook until all is dissolved.
  4. Sanitize 7 qt jars. place equal amounts of jalapeno mixture in each one. Lay side ways and stuff the whole asparagus in each jar. You should have two jars left over for nubs.
  5. Ladle the vinegar mixture in each jar leaving head space. Wipe the rim and seal the jars
    Place in boiling water bath for 15 minutes

Printable Recipe Card

About Canned Pickled Asparagus

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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