Asparagus is a healthy and tasty addition to almost any meal.
Unfortunately, it’s a vegetable with a really short growing period. Once you learn how to can asparagus safely, you can eat it all year round.
Since asparagus is a vegetable, the only way to can it safely is to pickle it.
This recipe, modified from the National Center for Home Food Preservation, creates a salty and spicy snack your whole family will love.
Simple Pickled Asparagus Canning Recipe
This recipe can scale down if you don’t have enough asparagus. For example, you could make a half recipe with 5 pounds of produce instead. (Hint: That’s what I did for this recipe.)
Equipment Needed
- Colander
- Sharp knife
- Stainless steel pan
- Saucepan
- Water bath canner with lid
- 6 wide-mouth pint jars with lids and rings (for a full batch)
- Lid lifter
- Canning funnel
- Ladle
- Jar lifter
Ingredients
- 10 pounds asparagus (for a full batch)
- 6 peeled garlic cloves
- 4 ½ cups water
- 4 ½ cups white vinegar
- 6 small hot peppers (optional)
- ½ cup canning salt
- 3 teaspoons dill seed
Prep Time
1 hour
Cook Time
Zero
Canning Time
10 minutes
Step 1: Choose Your Asparagus
The best asparagus for this canning project is crisp and very ripe. That means it shouldn’t wilt in your hands when you hold a stem at its base.

If your store or produce stand sells asparagus in a bundle wrapped with a rubber band, ask for permission to remove the band. This way, you can ensure that the stalks aren’t standing upright because of the elastic.
Step 2: Clean and Cut Your Asparagus
Rinse your asparagus under a steady stream of cool water. I like to wash each stalk individually, so I can ensure that the dirt and debris are removed from all of my produce.
With a sharp knife, cut the bottom of each stalk of asparagus. Leave enough to fit neatly inside the jars with about a ½ inch of headspace.

You’ll remove a lot of your asparagus for this project, but it doesn’t have to go to waste.
I like to roast the edible bits I’ve removed and turn them into a whipped side dish for that night’s meal.
Step 3: Clean Your Peppers
Peppers aren’t required for this recipe, but they do give asparagus a bit of zing. I’ve done a side-by-side taste test, and I find that the versions with pepper taste just a little better.
I used serrano peppers for this recipe, but you could also use something like habanero or Anaheim instead.

With your sharp knife, remove the stem from each pepper and shake out the seeds. Set the peppers aside for now.
Step 4: Prepare Your Jars and Lids
This recipe requires a wide-mouth jar (otherwise, your asparagus won’t fit properly). You’ll need 6 pint jars for a full batch.
Start by washing all of your jars with soap and hot water. Run your fingers around the edge, and don’t use any jars that have chips or cracks. They might break in the canner or refuse to seal properly.
Place your clean jars in the canner and cover with water. Bring the water to a boil, and let the jars stay in place while you work on the recipe. The jars will sterilize while you work and be ready for filling.
Fill a saucepan with water, and put your lids inside. Put the pan over warm heat, which allows the adhesive to soften.
Step 5: Create Your Brine
Pickling requires a salt bath. For this recipe, we’re making the brine first and packing the jars with cold vegetables. It’s an effective method, but hot vinegar can be a lung irritant.
Turn on your kitchen vent to make the air breathable.
Combine 4 ½ cups water, 4 ½ cups white vinegar, your prepared peppers, ½ cup canning salt, and 3 teaspoons dill seed. Bring this brine to a boil while stirring occasionally.

Step 6: Add Garlic to Jars
While your brine is boiling, peel your six cloves of garlic. I like to use the flat edge of a knife to squish them, and the skins tend to peel right off.
With your jar lifter, remove each jar from the canner. Place them on a cutting board, so they don’t crack when they come in contact with the cold countertop.
Place one clove of garlic in the bottom of each jar.
Step 7: Pack Asparagus in Jars
Place your prepared asparagus inside each jar with the blunt edge at the bottom. Pack your jars very tightly to ensure that the vegetables won’t float inside the canner.
I like to pack my jars and then hold them upside down for a second. If vegetables fall out, I haven’t packed them tightly enough.

Remember to leave a ½ inch of headspace at the top of your jars. If you’ve measured carefully while cutting, this shouldn’t be a problem. But it’s always smart to measure the space again.
Step 8: Add Peppers to Jars
If you’re using hot peppers in this recipe, you’ll place one on the top of each prepared jar. They’ll float to the top when you’re adding the brine, and that’s perfectly fine.
Fish out one of the peppers from the brine and lay it over the top of your spears. Add one pepper to each jar.
Step 9: Top Vegetables with Brine
Place your canning funnel in each jar, and top up the jars with the bubbling brine you’ve made. I like to scoop up the brine from the bottom of the pan, so I can ensure that I get a few of the dill seeds.
Your brine should cover the spears, but don’t put in so much that you lose your half-inch of headspace. That’s required to allow the vegetables to expand in the canner.
Run a knife around the edge of your jars to remove any trapped air pockets. I like to look at my jars from all angles so I can ensure I don’t miss any big bubbles.
Step 10: Apply Lids and Rings
Your canning funnel should protect the edges of your jars from splatter, but some may still appear. Dampen a paper towel and run it across the edge of each jar to remove any debris.
With your lid lifter, remove your lids from the water bath. Place one on each jar, and screw down the lid until it’s finger-tight.
This means it’s tight enough that the lid won’t come off but not so tight that air can’t escape from the jar during canning.
Step 11: Process Your Jars

Place your prepared jars in the canner, and ensure the tops of the jars are covered with at least an inch of water. The water should be boiling hard.
Process your jars for 10 minutes. Adjust for your elevation as needed.
Step 12: Allow Jars to Rest
After 10 minutes of processing, remove the lid from the canner and turn off the heat. Leave the jars in place for 5 minutes while the contents stabilize.
With your jar lifter, remove the jars from the canner. Place them on a cutting board and leave them alone to rest for 24 hours. You may hear the lids pop and snap as the lids seal. Don’t touch them or press on them if they don’t seal quickly.
Step 13: Check Your Work
After 24 hours, remove the rings and touch the lids. They should be tightly stuck to the jars, and they shouldn’t pop when you press on them.
If any jars didn’t seal, place them in the refrigerator and eat them within a few days.

Write the date on the lids, and store your jars in a cool and dark place.
Step 13: Let the Brine Penetrate
Your asparagus will be ready to eat after about 5 days. Don’t eat them sooner, or the pickling won’t be complete.
How Long Does Pickled Asparagus Last?
The USDA says that all canned goods must be eaten within 365 days. Your produce will be fresh at this point, and it won’t be mushy or discolored.
Properly stored asparagus should last for a year, but it’s smart to check your products before you eat them. Check the lids again, and look at the products. Don’t eat anything cloudy, moldy, or otherwise unusual.
Ideas for Using Canned Asparagus
Canned asparagus is really tasty. Here are my favorite ways to use this vegetable:
- Eat straight out of the jar with a fork for a salty snack.
- Add pickled asparagus to your next salad.
- Stuff fresh fish with pickled asparagus before roasting it.
- Chop up pickled asparagus for your next potato bar.
- Serve pickled asparagus with hard-boiled eggs.
- Add pickled asparagus to a batch of mashed potatoes.
- Add a layer of picked asparagus to a roast beef sandwich.

Equipment
Ingredients
- 10 pounds asparagus (for a full batch)
- 6 peeled garlic cloves
- 4 ½ cups water
- 4 ½ cups white vinegar
- 6 small hot peppers (optional)
- ½ cup canning salt
- 3 teaspoons dill seed
Instructions
Choose Your Asparagus
- Pick asparagus that is firm, fresh, and crisp—avoid any wilting or soft stalks. The best asparagus for canning should snap easily when bent. If your store sells asparagus in bundles with a rubber band, ask to remove it to prevent any uneven pressure on the stalks.
Clean and Cut Your Asparagus
- Rinse each stalk under cool water. To ensure no dirt is left behind, I prefer to wash each stalk individually. Using a sharp knife, cut the tough bottom end of each stalk. Make sure each piece fits neatly into the jars, leaving about ½ inch of headspace.
- Cut one stalk to test the size and use it as a guide to cut the rest of your asparagus.
Clean Your Peppers
- While not required, hot peppers add a nice spicy kick to the pickled asparagus. I used serrano peppers, but you can try habanero or Anaheim peppers as well. Cut off the stems and shake out the seeds.
Prepare Your Jars and Lids
- You’ll need 6 wide-mouth pint jars for a full batch. Wash the jars thoroughly with hot, soapy water, and inspect them for cracks. Place the clean jars in your canner, cover them with water, and bring the water to a boil. This will sterilize the jars while you work. In a separate saucepan, heat the lids to soften the adhesive.
Create Your Brine
- In a saucepan, combine the following ingredients:
- 4 ½ cups water
- 4 ½ cups white vinegar
- 6 prepared hot peppers (optional)
- ½ cup canning salt
- 3 teaspoons dill seed
- Bring the brine to a boil while stirring occasionally. Be cautious, as hot vinegar fumes can irritate your lungs—turn on your kitchen vent for better air circulation.
Add Garlic to Jars
- Peel 6 garlic cloves using the flat edge of a knife to crush them, which makes the skins come off easily. Place one garlic clove in the bottom of each jar.
Pack Asparagus in Jars
- Using the jar lifter, remove the hot jars from the canner and place them on a cutting board. Pack the prepared asparagus tightly in each jar, with the blunt ends at the bottom. Leave ½ inch of headspace at the top of the jar to allow for expansion during the canning process.
- Pro Tip: To check for proper packing, flip the jar upside down. If the asparagus falls out, it’s not packed tightly enough.
Add Peppers to Jars
- If you’re using hot peppers, place one pepper on top of each jar. Don’t worry if the peppers float to the top—they’ll still add flavor.
Top Vegetables with Brine
- Place your canning funnel over each jar and fill it with the hot brine, covering the asparagus completely. Be sure not to overfill—leave ½ inch of headspace. Run a knife along the sides of the jar to remove any air bubbles.
Apply Lids and Rings
- Use a damp paper towel to wipe the rims of the jars to remove any syrup or brine that could interfere with the seal. Using the lid lifter, place a lid on each jar and screw down the ring until it’s finger-tight.
Process the Jars
- Carefully place the filled jars into the water canner, making sure the lids are covered by at least 1 inch of water. Bring the water to a rolling boil, cover the canner, and process the jars for 10 minutes. If you’re at a higher elevation, adjust the processing time accordingly.
Rest the Jars
- After 10 minutes, turn off the heat and remove the canner lid. Let the jars rest in the water for 5 minutes to stabilize. Then, using the jar lifter, remove the jars from the canner and place them on a towel or cutting board to cool.
Test the Lids
- After 24 hours, check the seals by pressing down in the center of each lid. If it doesn’t pop, the jar is sealed properly. If any jars didn’t seal, place them in the refrigerator and consume them within a few days.
Label and Store
- Once the jars are sealed, remove the rings and label each jar with the date. Store them in a cool, dark place. The asparagus will remain good for about a year.
Notes
- If you prefer less heat, omit the hot peppers and simply use the brine to preserve the asparagus.
- Always make sure there is ½ inch of headspace in the jar to allow for expansion during the canning process.
- If you have leftover asparagus bits after cutting to fit in the jars, try roasting them for a tasty snack!
