Pickled Asparagus with a Twist

We made pickled asparagus Sunday and we made it with a twist! We added lemon.

GE DIGITAL CAMERAFirst I washed and trimmed the Asparagus.

GE DIGITAL CAMERAThen I blanched it. I also peeled the garlic trimmed the dill and sliced the lemon (one for each jar).

GE DIGITAL CAMERANext the brine was put on to boil. It is half water, half vinegar 2 tablespoons of picking spice and 2 of hot peppers

GE DIGITAL CAMERANext I put the garlic, lemon and dill in the jars.

GE DIGITAL CAMERAThen the trimmed asparagus is packed into the jar. The brine is poured into the jars, rims wiped and the lids are put on and the jars go back into the canner to boil for 10 minutes.

GE DIGITAL CAMERAThey look marvelous and they taste good too! We tried the ones made Friday night today!


Pickled Asparagus


  • 4 pounds asparagus, trimmed to fit your jars and blanched in boiling water for approximately 10 seconds
  • 3 cups vinegar
  • 3 cups water
  • 2 tablespoons pickling salt
  • 2 tablespoons pickling spice
  • 1 tablespoon chili flakes
  • 6 garlic cloves, peeled and halved
  • 3 slices of lemon
  • 3 pint jars (or 4 – 12 ounce jelly jars)


  1. Sterilize your jars.
  2. Put the lemon slice, the dill and the garlic in the bottom and pack the trimmed and blanched asparagus into the jars (you choose if the tips go up or down).
  3. Bring the vinegar, water and spices to a boil. Pour into jars on top of asparagus, leaving at least 1/2 inch of head space.
  4. Put lids and rings on the jars.
  5. Then process in boiling water for 10 minutes.

About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on May 20, 2013, in Market, Recipes, Tangy and tagged , , , . Bookmark the permalink. 8 Comments.

  1. Sounds and looks delish! Lemon on asparagus is quite a good combo anyway!


  2. My husband, in particular, would go wild over this. He LOVES asparagus. It’s very pretty in the jars.

  3. Sounds great! Is there any trick how to trim and peel this green guys faster?

    • Easy,
      Our green asparagus does not have to be peeled. I snap off the coarse ends with or I run a knife along the stalk until it meets less resistance, then cut the end off at this point.

      • Thanks – ours was a green one – but with a not so good quality and it’s hard to peel it, because all the thin green guys were broken in zilch :o)

  4. That sounds (and looks) yummy! We’re going to try this recipe out soon! 🙂

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