Pickled Asparagus

Southern Living
Pickled vegetables are a tasty addition to appetizer platters and main dish salads. Prepare a large batch when asparagus is in season and enjoy it all year long.
Makes 3 quarts


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4 cups white vinegar (5% acidity)
3 cups water
1/2 cup sugar
1/4 cup canning-and-pickling salt
1 tablespoon crushed red pepper
1 tablespoon pickling spices
3 pounds fresh asparagus spears (about 3 bunches)
6 fresh dill sprigs
3 garlic cloves


Cook first 6 ingredients in a medium saucepan over medium-high heat about 4 to 6 minutes or until sugar is dissolved. Remove saucepan from stove, and cool mixture completely.

Snap off tough ends of asparagus.

Pack 1 bunch asparagus, 2 dill sprigs, and 1 garlic clove into 1 (1-quart) canning jar; repeat process with 2 remaining jars, asparagus, dill sprigs, and garlic cloves.

Pour vinegar mixture evenly into jars; seal jars. Chill at least 8 hours; store in refrigerator up to 1 week.

Created date

June 2004