Asparagus Pickles

We are always asked for our asparagus pickle recipe. Here’s our rendition, but if you have a favourite dill pickle recipe, then use your ingredients and follow my recommendations for processing your asparagus pickles in the oven instead of a hot water bath; processing in the oven makes it so easy.

Ingredients & Instructions

INTO A QUART JAR place:

• 2 tbsp pickling spice

• 1 bay leaf

• 2 large, peeled cloves - or more if you like it garlicky

• Fresh dill

TRIM asparagus and save the ends for soup stock or a stir fry. Place the asparagus, tips down, and make sure the asparagus is tightly packed in the jar. I recommend at least one pound of asparagus per jar. I also put a 4” slice of carrot and a 4” slice of red pepper down the side of the jar just for appearance and some color.

TOP each jar with:

• more fresh dill

• 1.5 tbsp pickling salt

• 1 tbsp yellow (brown) sugar

PREHEAT

oven to 275 degrees F

BRINE

combine 9 cups of water along with 3 cups of pickling vinegar in a large pot. Bring to a boil and pour the hot brine over the asparagus, filling the jar. Wipe the rim of the jar with a clean cloth. Seal with a hot lid and secure the screw top lid. Place in the oven. Do not crowd the oven with too many jars. Process in the oven for 25 minutes. Remove from the oven and let cool.