Asparagus season is upon us and we’ve been on the hunt for a quick and easy pickling recipe.
What we love about this recipe is that you can adapt it to include more than just asparagus. Throw in that extra bunch of asparagus you won’t have time to grill, or the beans you don’t have the heart to feed your family for the fourth day in a row. The recipe below is for a small batch of vegetables, but you can multiply it for whatever the growing season throws at you.
Yield: About 1 pint
Refrigerate for at least 1 hour … or preserve them with your water bath canner for later.
If using lengthy vegetables like asparagus, whole beans or pickle spears, we suggest a jar that is slightly taller and that doesn’t have shoulders. We picked out a few of our favorite tall jars that are perfect for pickling asparagus & string beans.
The 32 oz Straight Sided jar (G32-01C) is (pictured on the left) uses a continuous-thread lid and is tall enough to accommodate asparagus, and wide enough to allow you preserve a family-sized portion.
The 16 oz Paragon jars are (pictured to the right) tall and narrow and often used for canning asparagus, string beans, and olives. These jars are available in both lug lid style (A16-07W or L16-07W), or a continuous-thread style (A16-07C). If you’ve never canned with lug lids, here’s a tutorial.
We used to use the Ball wide mouth 24 oz. jar for asparagus. There’s no shoulders, so it is easy to fill, easy to empty, and can be used for freezing in addition to hot fill canning, water bath canning and pressure canning.