Pickled Asparagus with Lemon

Pickled Asparagus with Lemon

This Pickled Asparagus with Lemon is another quick and easy pickling recipe that’s great for beginners. They are a perfect addition to dress up your next chacuterie board or Bloody Mary.

Pickled Asparagus with Lemon

Sterilize your pint jars as you cut the asparagus down to the 3 1/3 inches. This is so it will fit in your jars low enough for the brine to cover. It feels like a huge waste to just throw way the remainder of the stalks. I’ll usually cut them up into bite sized pieces and can them separately for things like my Pickled Vegetable and Sweet Pea Salad. You’ll need to blanch your asparagus to 10 seconds before adding them to the jars.

Slice your lemons into 1/4 inch wide slices and place them at the bottom of the jar. Now, you can add your pickling spices, garlic and red pepper flakes. Start packing your asparagus into the jars. You can determine whether you want the tips to face up or down. I prefer them to face up simply because it looks prettier.

Bring your pickling brine of apple cider vinegar, white vinegar, water and salt to a hard boil. Make sure to stir until the salt dissolves. Pour your brine into the jars up to within a 1/2 inch of the rim. Wipe your rims clean and dry. Now you are ready to apply your lids and rings. Process you asparagus in a water bath canner for 10 minutes. Remove the jars and allow them to rest in a cooling area for 24 hours.

Pickled Asparagus with Lemon

Once your jars have rested, remove the rings and make sure the lids are secure and that your jars have processed properly. Wipe down your jars and loosely replace the rings. Store your Pickled Asparagus with Lemon in a cool and dark pantry. Wait a week for the asparagus to pickle before opening and enjoy.

Pickled Asparagus with Lemon

Recipe by Pantry and TableCuisine: CanningDifficulty: Easy

This Pickled Asparagus with Lemon is another quick and easy pickling recipe that’s great for beginners. They are a perfect addition to dress up your next chacuterie board or Bloody Mary.

Makes 3 Pints

Ingredients

  • 4 lbs. Asparagus

  • 3 Slices Lemons

  • 3 Cloves Garlic, peeled

  • 4 T. Pickling Spice

  • 1 T. Red Chili Flakes

  • 1 1/2 cup Apple Cider Vinegar

  • 1 1/2 cup White Vinegar

  • 3 cups Unchlorinated Water

  • 2 T. Kosher or Non-Ionized Salt

Directions

  • Sterilize your pint jars as you cut the asparagus down to the 3 1/3 inches. This is so it will fit in your jars low enough for the brine to cover.
  • You’ll need to blanch your asparagus to 10 seconds before adding them to the jars.
  • Slice your lemons into 1/4 inch wide slices and place them at the bottom of the jar.
  • Add your pickling spices, garlic and red pepper flakes. Start packing your asparagus into the jars. You can determine whether you want the tips to face up or down.
  • Bring your pickling brine of apple cider vinegar, white vinegar, water and salt to a hard boil. Make sure to stir until the salt dissolves.
  • Pour your brine into the jars up to within a 1/2 inch of the rim.
  • Wipe your rims clean and dry. Now you are ready to apply your lids and rings.
  • Process you asparagus in a water bath canner for 10 minutes. Remove the jars and allow them to rest in a cooling area for 24 hours.
  • Once your jars have rested, remove the rings and make sure the lids are secure and that your jars have processed properly. Wipe down your jars and loosely replace the rings. Store them in a dark and cool pantry.
  • Wait 1 week before opening so that the asparagus has time to pickle.

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