Canned dill pickle asparagus. To make refrigerator pickled asparagus: Mix together the vinegar, salt, and spices. Wash the asparagus and trim the bottoms to fit the size of your jar (I like pint-size jars, but quart jars work well for larger stalks). Add garlic cloves and dill to the bottom of your jar and fill with asparagus.
Mix vinegar, water, and salt in a pot. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. You can have Canned dill pickle asparagus using 9 ingredients and 6 steps. Here is how you cook it.
Ingredients of Canned dill pickle asparagus
- Prepare 5 lb of Asparagus.
- You need 3 tbsp of Pickling Spice.
- You need 4 tsp of Red Pepper.
- You need 14 tbsp of Salt.
- You need 4 each of Garlic Clove.
- It’s 4 each of Empty Quart Canning Jars.
- It’s 7 tbsp of Dill Weed.
- It’s 2 quart of White Vinegar.
- You need 2 quart of Water.
In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Wash the asparagus and trim the ends. Slice the onions into rings, and trim any super long stems from the dill flowers. Combine all of the brine ingredients in a large pot and bring to a boil.
Canned dill pickle asparagus step by step
- Combine the water and vinegar and start to boil with 10 tablespoons of salt..
- Remove the cloves from the pickling spice. Add the pickling spice to water and vinegar. Also add 3 teaspoons dill weed. Add 1ea tsp dill to each jar..
- Add 1 teaspoon of red pepper to water and vinegar if you want pepper. Also 1 teaspoon of pepper to each jar of you want..
- Put Asparagus into jars head down. Add 1 clove of garlic each..
- Add 1 tablespoon of salt to each jar..
- Once brine has been at a rolling boil for at least 10 minutes, strain spice out. Add to asparagus jars, seal hand tight and sit for 3 weeks. G2g.
While the brine is heating, add some onions, dill, and asparagus to the jars. Arrange asparagus spears vertically in jar and tuck dill sprigs into the jar. Pour the brine into the jar, covering the asparagus completely. Cover jar and place in the fridge at least overnight but preferably three days or more before eating. Wipe rims with a clean damp cloth, and seal with lids.