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Best Pickled Asparagus- Easy Canning
MELISSA K. NORRIS8Ingredients
25Minutes
110Calories
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Ingredients
US|METRIC
24 SERVINGS
- 180 spears asparagus (depending on size, about 30 per quart)
- 6 1/2 cups water
- 8 1/2 cups vinegar (preferably organic and always use 5% acidity when canning/pickling. You can use white or apple cider vinegar. White just helps keep the green color of the asparagus)
- 6 Tbsp. pickling salt (regular makes your brine cloudy)
- 2 cups sugar (I use raw organic cane sugar)
- 1 1/2 tsp. celery seed
- 12 tsp. mustard seed
- 12 tsp. dill weed (or 2 heads fresh dill tucked in with asparagus)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1780mg74% |
| Potassium260mg7% |
| Protein3g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber3g12% |
| Sugars19g |
| Vitamin A20% |
| Vitamin C15% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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