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Seattle, WA.


Spicy Pickled Asparagus


Spicy Pickled Asparagus

Spicy Pickled Asparagus
  • 3 pounds asparagus, trimmed to fit your jars
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups filtered water
  • 2 tablespoons pickling salt
  • 4 garlic cloves, peeled
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • Combine apple cider vinegar, water and salt in a saucepan and bring to a boil.
  • Fill a pan with several inches of water and bring to a boil.
  • While the blanching pot heats, wash asparagus and trim to fit in your jars.
  • When water is boiling, blanch asparagus for 60 seconds. When time is up, transfer asparagus to a colander and rinse with cold water.
  • Remove jars from the canning pot and drain. Divide garlic cloves, crushed red pepper flakes and cayenne pepper evenly between jars. Pack asparagus spears into jars.
  • Pour pickling liquid over the asparagus, leaving 1/2 inch headspace. Tap jars gently to remove any air bubbles. Add more liquid to return headspace to 1/2 inch, if necessary.
  • Wipe rims, apply lids and rings, and process jars in a boiling water bath canner for 10 minutes.
  • When time is up, remove jars from canner and let them cool on a folded kitchen towel.
    Let them cure for at least a week before eating.
    • Yield:(2) 24 oz. jars