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Pickled Asparagus

Pickled Asparagus

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.

Asparagus Facts

  • 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.
Pickled Asparagus

Pickled Asparagus

Cindy Kochis
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Course Appetizer
Servings 6 pints


  • 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


This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine.
Photograph and recipe by Cindy Kochis © All rights reserved.
Keyword asparagus, dill, pickle
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