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Pickled Asparagus

Yield Makes 3 quarts
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.


  • 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

How to Make It

  1. 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.

  2. Snap off tough ends of asparagus.

  3. 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.

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