Pickled Chipotle Asparagus

Prep and Cook time: about 2 1/2 hours. Notes: Linda McCready of Rancho Cordova, California, makes these pickles with fresh Central Valley asparagus. The recipe yields five jars of asparagus spears and one jar of "nuggets"--the tender trimmings from the stalks.


Makes 6 quarts

Recipe from


Nutritional Information

Calories 26
Caloriesfromfat 6.9 %
Protein 2.1 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 5.6 g
Fiber 1.3 g
Sodium 551 mg
Cholesterol 0.0 mg


3 1/2 cups distilled white vinegar
1 1/4 cups white wine vinegar
5 tablespoons salt
2 1/2 tablespoons pickling spice
8 pounds asparagus
2 pounds baby-cut carrots
12 cloves garlic, peeled
6 dried chipotle chiles


1. In a 3- to 4-quart pan over high heat, bring 7 1/4 cups water, distilled vinegar, wine vinegar, salt, and pickling spice to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 15 minutes.

2. Follow steps 1 through 4 of Canning Instructions, using six quart-size jars.

3. Snap off and discard tough ends from asparagus.

4. In an 8- to 10-quart pan over high heat, bring 4 quarts water to a boil. Add half the asparagus and cook until tender-crisp to bite, about 2 minutes. With a slotted spoon, transfer to a large bowl of ice water. Repeat to cook remaining asparagus and transfer to ice water. Add half the carrots to pan and cook until tender-crisp to bite, about 3 minutes; transfer to ice water. Repeat to cook remaining carrots and transfer to ice water. Drain vegetables. Trim asparagus to 6-inch spears, reserving ends.

5. Place 2 cloves garlic and 1 chile in each jar. Into five jars, equally pack asparagus spears and about 3/4 of the carrots vertically without forcing. Pack asparagus trimmings and remaining carrots into remaining jar.

6. Follow steps 5 through 11 of Canning Instructions, leaving 1/2 inch of headspace when you pour hot vinegar mixture over vegetables in each jar. Bring water in canner to 180°-185° and process for 30 minutes.

Note: Nutritional analysis is per 1/2 cup drained.