Pickled Spicy Asparagus Spears

INGREDIENTS

4 Pounds Fresh, Young Asparagus
4 Cups White Vinegar with 5% acidity
4 Cups Water
1 teaspoon Kosher Salt
2 Tablespoons Pickling Spices
4 Small Dried Hot Chiles for Jars
4 Cloves Garlic Peeled
1 teaspoon Whole Black Peppercorns

Directions

Cut asparagus spears into 4-inch spikes to fit into a pint jar, then place them in a bowl of ice water. The smaller and thinner the asparagus is, the better it will be for this recipe.

Wash four-pint canning jars and lids, and place the jars into a large pot of boiling water that will cover the jars by at least more than 2”. Put the lids and rings into a separate small pot of hot water.

Combine water, vinegar, salt, and peppercorns in a large pot and bring to a rolling boil, then remove from heat.

Remove jars from the water bath. Keep the water bath boiling so it will be ready when you fill your jars. Add the chilies, 1 1/2 teaspoon of the pickling spices, and garlic at the bottom of each jar. Fill with asparagus spears with the tips up and pack tightly.

Pour your vinegar mixture into the jars over the asparagus leaving 1/4” headspace at the top. Use a knife or chopstick to remove any air bubbles that may be in the jar. Carefully wipe and dry the top of the jar removing any of the liquid that may have spilled, and screw on lids and rings to finger tight - you don’t want to over-tighten.

Place the jars back into the water bath for 15 minutes, then place them on a cooling rack or towel for at least 12 hours. Do not move because this could affect your seal.

If after an hour or so the middle of the lid has not been inverted where you can push down on the middle and it can be pushed down your jars did not seal properly so these will need to be refrigerated instead.

Label, store, and enjoy!

Makes 4 Pints

September 12, 2020