Recipe: Pickled asparagus

courtesy of Cathy Barrow

Dill Pickled Asparagus

Makes 2 pints or one quart


  • 2 pounds asparagus
  • 2 Tablespoons dill seed
  • 2 teaspoons crushed red pepper
  • 2 pieces of lemon peel
  • 3 tablespoons kosher salt
  • 3/4 cup cider vinegar
  • 3/4 cup white vinegar
  • 1-1/2 cup bottled (non-chlorinated) water


  • Trim the asparagus to fit in the jar with 1/2-inch head space.
  • Pack the asparagus tightly into the jars.
  • Divide the dill seed, red pepper and lemon peel between the jars.
  • In a 3-quart non-reactive (stainless steel or enamel) saucepan, bring the salt, cider vinegar, white vinegar, and water to a boil.
  • When the salt is dissolved, pour the hot brine over the asparagus.
  • Cool and cap, then refrigerate for two weeks.
  • Serve cold.

If processing for shelf stability, ensure a 1/2-inch head space, clean the jars well, place the lid and ring, and lower the jar upright into a boiling water bath for 15 minutes.


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