Flavorful Homemade Pickled Asparagus Recipe

Pickled Asparagus Recipe

Description:
Pickle fresh asparagus in 12-ounce jelly jars, perfect for preserving the tender portion of the stalk. Whether you prefer packing the asparagus with tips down for easy removal or with tips up for a more attractive presentation, this recipe offers flexibility. Each jar is filled with a delightful blend of garlic, allspice berries, black peppercorns, mace or nutmeg, and optional pepper flakes, creating a flavorful pickling solution.

Nutritional Information:

Calories: 83.9 per serving
Fat Content: 0.6g
Saturated Fat Content: 0.2g
Cholesterol Content: 0mg
Sodium Content: 1203.8mg
Carbohydrate Content: 17.2g
Fiber Content: 5.5g
Sugar Content: 8.6g
Protein Content: 6.7g

Ingredients:

Quantity	Ingredient
5	Garlic cloves
15	Allspice berries
30	Black peppercorns
20	Mace or nutmeg
5	Optional pepper flakes (adjust to taste)
1/2	Pickling salt
3	Pounds asparagus
2 1/2	Cups white wine vinegar
2 1/2	Cups water
2 1/2	Tablespoons sugar

Instructions:

Divide the garlic cloves, allspice berries, black peppercorns, mace or nutmeg, and optional pepper flakes among 5 twelve-ounce jelly jars.
Pack the asparagus vertically into the jars, either with the tips down or up, based on your preference.
In a nonreactive saucepan, combine the white wine vinegar, water, pickling salt, and sugar. Stir the mixture over medium heat until the salt and sugar dissolve completely.
Pour the hot pickling liquid over the asparagus in the jars, ensuring there is a 1/2 inch headspace at the top of each jar.
Seal the jars tightly with hot two-piece caps to preserve the freshness of the pickled asparagus.
Process the jars in a boiling-water bath for 10 minutes to seal them securely, or pasteurize the jars for 30 minutes in water heated to 180°F to 185°F for an alternative preservation method.
Once processed, store the cooled jars in a cool, dry, and dark place for at least 3 weeks to allow the flavors to develop before enjoying the delicious pickled asparagus.