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Let's Get Canning: Pickled asparagus

This brand new column will feature many well-known preserve recipes.
Let's Get Canning: learn to make pickled asparagus!

SASKATCHEWAN - Many consumers are responding to recent food inflation by preserving their own food, according to a recent Western Producer story featured on SASKTODAY.

We are featuring some preserve recipes, that just might get added to your repertoire.

Pickled asparagus


Fresh cleaned asparagus                                              sprigs of fresh dill weed


2 ½ cups white vinegar                                               2 tsp mustard seeds

2 1/3 cups water                                                         1 tsp allspice

¼ cup pickling salt                                                      2 tbsp cane sugar

1 tbsp dill seeds                                                          4 cloves garlic minced                      

2 tsp coriander seeds


  1. Cut asparagus to fit length of whatever jars you’re using, leaving 1/4” headspace from the top of the jar.  Pack the asparagus into the jars as tightly as you can.  Tuck some fresh dill weed in between the asparagus.
  2. To make the brine, place all the brine ingredients in a medium saucepan and bring to a boil.  Boil for 3 minutes.
  3. Pour the hot brine into sterilized jars, making sure to get some of the seeds and garlic in each jar, and leaving ¼ “ headspace from the tops of the jars.  Screw the lids on.  Once the jars have cooled, refrigerate them for at least a week before eating.  Will keep in the fridge for at least a month.

 Note: if you want these for long term storage, immediately after pouring in the hot liquid and sealing the jars, process them in a water bath canner for 10 minutes.  Remove and let sit undisturbed for 24 hours.  Will keep up to a year.  Note that canning will make them less crispy.