Pickled asparagus add a unique zest to Bloody Mary’s, salads, bratwurst, and anywhere you’d enjoy a dill pickle. They are great to eat as a snack right out of the jar. Pop the sealed lid and dig in.
- 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.
- An excellent source of folic acid, potassium, fiber, thiamine, vitamin B6, and more nutrients.
- 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
- 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