Canning recipe
Pickled asparagus with dill seeds
Green asparagus in a savory vinegar brine with dill seeds. A tangy pantry side dish preserved in a boiling water bath.
30 min.
25 min.
12
6
Medium
Ingredients
1100 ml distilled white vinegar labeled 5 % acidity
1100 ml drinking water
80 g pure additive-free canning salt
15 ml whole dried dill seeds, measured by volume
30 g peeled garlic, optional; no more than 6 cloves
Preparation
2. Gently wash the asparagus thoroughly under running water. Cut off the lower stems so the spears fit upright and the liquid will have about 13 mm headspace when filled. Do not cut into small pieces. Use sound trimmings separately as fresh food.
3. Optionally wash the garlic and put no more than 1 clove in each jar; do not exceed the total weighed amount. Pack raw asparagus snugly without crushing, cut ends down, in the hot jars.
4. Bring vinegar, water, salt and dill seeds to a boil. Cover the asparagus with boiling brine, leaving 13 mm headspace. Release air bubbles, adjust with the same hot brine, clean jar rims and close. If more brine is needed, make extra using equal amounts of vinegar and water; never top up with water alone.
5. Place jars on the rack in the water bath, with water 25–50 mm above their lids. Cover and bring to a rolling boil. Start timing only then: 10 minutes at elevations up to 300 m, 15 minutes above 300 up to 1800 m, or 20 minutes above 1800 m. Maintain a rolling boil throughout; if interrupted, return to a boil and restart the full processing time.
6. Turn off the heat, remove the pot lid and wait 5 minutes. Lift jars upright and cool undisturbed for 12–24 hours. Check seals, remove screw bands and label with the date. Immediately refrigerate correctly processed, freshly cooled jars that did not seal and use within 48 hours.
7. Store only properly sealed jars as pantry food. Allow 72–120 hours before opening for flavor to develop. Drain and serve as a side dish; processing changes the color to olive green.
Storage
Store correctly processed, sealed jars in a cool, dark, dry place, ideally at 10–21 °C. Refrigerate immediately after opening at no more than 4 °C and use clean utensils.
Shelf life
For best quality, use unopened jars within 12 months. Use opened jars promptly while refrigerated. Use correctly processed, freshly cooled jars that did not seal within 48 hours at no more t
Safety note
Use only vinegar labeled 5 % acidity. Do not reduce the vinegar, increase the water or asparagus, or add other vegetables. Use jars no larger than 470 ml; follow headspace and elevation-adjusted water-bath times. Hot filling alone or oven canning is insufficient. A sealed lid alone does not prove safe processing. Never taste incorrectly processed jars or stored jars with failed or bulging lids, leaks, mold, gas or an unusual smell; safely discard all contents.