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Pickled Asparagus

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By Linda Ziedrich

Posted July 23rd, 2007

This article is reprinted with permission from The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market, by Linda Ziedrich, (1999, Harvard Common Press)

The Joy of Pickling: 200 Flavor-Packed Recipes for All Kinds of Produce from Garden or Market

Servings:	Makes Five 12 Ounce Jars
Author Notes:	This pickle is so much the rage now that you can even buy it in warehouse stores. But you can save money by making your own, even if you don't have an asparagus patch. I pickle asparagus in 12-ounce jelly jars, which are a little taller than pint jars-just right for the tender portion of an asparagus stalk. Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way.
Ingredients:	5 large garlic cloves, sliced 15 allspice berries 30 black peppercorns 20 coriander seeds 5 small pieces of mace or nutmeg 1/2 teaspoon hot pepper flakes (optional) 3 pounds asparagus, trimmed to fit into 12-ounce jelly jars 2 1/2 cups white wine vinegar 2 1/2 cups water 2 1/2 teaspoons pickling salt 2 tablespoons sugar
Instructions:	Makes 5, 12-ounce Jars 1. Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars. Pack the asparagus vertically in the jars, tips down or up. 2. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace. Close the jars with hot two-piece caps. Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180Â° to 185Â° F. 3. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.