Spicy Pickled Asparagus

This recipe has been adapted over the years based on my experiments.   If you like a spicy/vinegary flavor to your asparagus – you will love this.   This recipe is for 20 lbs. of asparagus.  

Wash and Cut asparagus into 5” spears (or just tall enough to fit in a quart size jar so tip will not touch the lid.)  As a general rule for myself, 20 lbs. will make 14 quart size jars plus some to spare if you don’t mind pickling the bottom ends.   With my bottom ends, I save some for cream of asparagus soup and I marinade the rest in the same brine I use for pickling, add garlic, jalapenos, dill, etc.   That will sit in fridge for a couple weeks and is ready to eat the next day.   It doesn’t last long in our house and we get a good fill of it so that the jarred stuff doesn’t get devoured so fast.  LOL!

 (Quantities below depend on how spicy you like them.    The following is the quantities I use but you can make adjustments to the amount of pepper/garlic that you like)

20 lbs. fresh asparagus

5 jalapenos, sliced

2 bunches dill

6 Bulbs Garlic

Pickling spice (store bought blend)

Into 14 Clean Quart size jars, put 2-3 cloves of garlic, 2-3 sprigs for dill, ¼ tsp. pickling spice into bottom of jar.   Stuff the jars as full as you can with asparagus spears.  Add a couple of jalapeno slices on top.   Cover with brine.   Process in hot water bath for 20 min.   This will result in a crunchier pickle.

Brine:

5 Quarts Water

3.5 Quarts Vinegar

6 Tbsp. Red Chili pepper flakes

18 Tbsp. Pickling salt

Bring brine to a boil.   Cool slightly and pour into jars.