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Barbara Norconk’s Pickled Asparagus


  • 6 clean, large-mouth 1/2-gallon jars, sterilized by rinsing in boiling water
  • 6 new lids and rings, washed and sterilized in boiling water
  • 7 pounds cleaned asparagus*
  • 6 cups pickling vinegar
  • 8 cups water
  • 4 tablespoons canning salt
  • 6 teaspoons garlic powder
  • 6 teaspoons mustard seed
  • 6 teaspoons poppy seed
  • 6 teaspoons fennel seed
  • 6 teaspoons celery seed
  • 6 teaspoons caraway seed
  • 6 tablespoons dried dill
  • 3 fresh jalapeño peppers, cut in half lengthwise
  • 12 cloves of garlic, peeled


Bring vinegar, water and canning salt to a boil and simmer on medium.

While brine is coming to a boil, pack whole asparagus spears in jars as tightly as possible. Add 1 teaspoon of the following to each filled jar: Garlic powder, mustard seed, poppy seed, fennel seed, celery seed, caraway seed. Then add 1 tablespoon of dried dill, half of a fresh jalapeño pepper and 2 cloves of garlic to each jar. Pour hot brine over filled jars to 3/4 inch of jar top. Place lid and ring on top and seal. Jar lids should pop and seal as brine cools. Asparagus should be ready to eat in 2 to 3 weeks.

*To clean asparagus, turn spears upside-down and swish in warm water for 15 seconds. This will cause the tips to open slightly and the sand to fall out. Rinse entire spears a second time in warm water. Place spears on a towel to drain.