Pickled Asparagus

Joy of Pickling’s Pickled Asparagus

Yield: Approximately 20 12-oz jars

20 large garlic cloves, sliced

60 whole allspice berries

120 whole black peppercorns

80 whole coriander seeds

20 small pieces of mace or nutmeg

10 teaspoons hot pepper flakes (optional)

About 12 pounds asparagus, trimmed to fit into the jars

10 cups white wine vinegar

10 cups water

10 teaspoons pickling salt

8 tablespoons sugar

1. Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and hot pepper

flakes (if using) among the 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 ½ inch

headspace. Close the jars with two-piece caps. Process the jars for 10 minutes in a

boiling-water bath.

3. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the

asparagus. After opening a jar, store it in the refrigerator.