Pickled Asparagus Spears

Author: Canadian Living

Since you'll have leftover asparagus trimmings after fitting the stalks into jars, use them in omelettes, soups and stir-fries. Discard tough, woody ends.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2008

Ingredients

  • 4 lbs asparagus (about 4 bunches)
  • 12 fresh dill
  • 6 cloves garlic
  • 1 tablespoon mustard seeds
  • 2 cups white vinegar
  • 2 cups water
  • 2 tablespoons granulated sugar
  • 1 tablespoon pickling salt

Method

Trim asparagus spears to fit into 2-cup (500 mL) wide-mouth canning jars, leaving 3/4-inch (2 cm) headspace.

Into each of three 2-cup (500 mL) canning jars, pack 4 sprigs dill, 2 cloves garlic and 1 tsp (5 mL) mustard seeds. Tightly pack in asparagus, tips down.

In saucepan, bring vinegar, water, sugar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional facts Per spear: about

  • Sodium 33 mg
  • Protein trace
  • Calories 3.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pickled Asparagus Spears

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