This recipe is based on a similar one from BATCH, an amazing preserving book which includes preserving, fermenting, dehydrating recipes... I love that the stalks I don't use for this recipe are used to make asparagus relish. Perfect! Everything was canned...
I love spending a Saturday morning in the kitchen- a wonderful beginning to the 2020 canning season.
To make three 500 ml or four 750 ml jars
5 lb asparagus, cleaned and tops only cut to the length of the jar
3 cups white wine vinegar (must be 5 per cent acidity or more)
2½ cups water
½ cup lemon juice (or use lime juice)
3 tbsp honey
6 green garlic "scallions", slightly smashed (or use garlic cloves)
24 whole peppercorns
1½ tsp cayenne pepper
1/2 tsp ground turmeric
Make the pickled spears:
Prepare your canning pot and rack, and sterilize your jars and lids. Prepare a bowl of ice-cold water.
In a pot of boiling water, blanch the asparagus for 10 seconds; remove and place in the cold water.
Make a brine by placing the vinegar, water, lemon juice, and honey in a pot and mixing them well. Bring to a simmer over medium heat for 3 minutes.
Remove the jars from the canner and turn the heat to high.
Place 2 green garlic scallions, 8 peppercorns, and ½ tsp (2 ml) cayenne and 1/4 tsp turmeric in each jar.
Pack the jars with asparagus as tightly as you can; they will shrink as they cook.
Fill each jar with brine, leaving ½ inch of headspace. Gently jostle the jars or use the handle of a spoon to release any air bubbles. Wipe the rims of the jars, apply the lids, and process for 10 minutes. Remove the jars and allow them to cool.
Note: Eat after six weeks and within two years.