Pickled Asparagus


Makes approximately 5 pint jars

Approximately 3 pounds of asparagus, trimmed to fit in the jar*
5 garlic cloves, sliced (more or less, to taste)
3 whole allspice berries per jar
10 black peppercorns per jar
4 coriander seeds per jar
1 small piece of nutmeg per jar (optional; If you don’t like the strong taste of nutmeg, you can substitute mace.)
2 1/2 cups white wine vinegar
2 1/2 teaspoons pickling salt (or other non-iodized salt)
2 tablespoons sugar
2 3/4 cups filtered water

*Some recipes for pickling asparagus call for blanching the asparagus before placing in the jars. I didn’t. As a result, the resulting spears may retain a bit more of their crunchiness.

Divide all the ingredients except the brine evenly among the jars.
In a nonreactive saucepan, bring the brine ingredients to a boil. Stir constantly to dissolve the sugar and pickling salt. When sugar and salt are dissolved, pour into the jars, making sure the asparagus is covered, but be sure to leave 1/2 inch headroom. Using a chopstick or utensil for this purpose, remove air bubbles. Top with 2-piece lids (band and lid), and finger tighten. Place in waterbath canner, and process for 10 minutes. Remove to a towel covered, draft-free space and let sit overnight. Then store in a cool, dark place for four weeks before tasting. Once opened, store in the refrigerator.

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