Pickled Asparagus

Asparagus Facts

Grows best in Michigan, California, and Washington.

First cultivated in Greece 2500 years ago.

Listed on the EWG "Clean 15" food list.

Harvest season begins May and goes to mid-June.

A member of the lily family.

A good source of folic acid, potassium, fiber, thiamine, vitamin B6, and more nutrients.

Pickled Asparagus

Print Recipe

Course Appetizer

Keyword asparagus, pickle

Servings 6 pints

Author Cindy Kochis

Ingredients

• 6 lbs asparagus
• 6 large cloves of garlic
• 6 teaspoons dill seed
• 6 teaspoons mustard seed
• 36 pepper corns
• 2 quarts water
• 2 ½ cups white vinegar
• ½ cup sugar
• 3 tablespoons canning salt

Instructions

• In 6 clean and sterilized 1-pint jars, place 1 glove garlic, 1 teaspoon dill seed, 1 teaspoon mustard seed and 6 pepper corns in each jar.
• Bring water, vinegar, sugar, and salt to boil.
• Pack asparagus in jars within 1/2” to top.
• Ladle hot mix into hot pint jars leaving 1/4” headspace; remove bubbles, seal, process 20 minutes in hot water bath

Notes

This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine.

Photograph and recipe by Cindy Kochis © All rights reserved.

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