VALLEY — I hope you’ve been enjoying the asparagus. I have! With cheese sauce! Or sautéed in half butter and half olive oil seasoned with salt and freshly ground pepper. Yum! Just the other day a 4-H parent was in the office and commented on my article on asparagus. She has a tip to share regarding picking asparagus. You should carry a knife and cut the asparagus just underneath ground level. That way it will continue to produce more asparagus. If you cut above ground you will only get the one harvest.

I wanted to share a pickling recipe with you in case you have an abundance of asparagus.  Included are a large batch and a small batch.

Pickled Asparagus

For 6 wide-mouth pint jars For seven 12 oz. jars

10 pounds asparagus 7 pounds asparagus

6 large garlic cloves 7 large garlic cloves

4 1/2 c. water 3 c. water

4 1/2 c. white distilled vinegar (5%) 3 c. white distilled vinegar (5%)

6 small hot peppers (optional) 7 small hot peppers (optional)

1/2 canning salt 1/3 c. canning salt

3 tsp. dill seed 2 tsp. dill seed

Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Wash asparagus well, but gently, under running water. Cut stems from the bottom to leave spears with tips that fit into the canning jar with a little less than 1/2 -inch head space. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the blunt ends down.

In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers, salt and dill seed.  Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears.  Pour boiling hot pickling brine over spears, leaving 1/2 –inch headspace.

Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. 

Process in a boiling water canner as follows: 1,001 – 6,000 feet for 15 minutes, above 6,000 feet for 20 minutes, for both size jars. Let cool, undisturbed, for 12 to 24 hours and check for seals.

Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development. If you’ve never canned or pickled before, call the Extension Office for further canning information. 

For more information contact Mary Ellen Fleming at 852-7381, or visit the CSU Extension Office for the San Luis Valley Area at 1899 E. Hwy 160 in Monte Vista. Please feel free to visit our website at:  http://sanluisvalley.colostate.edu for information about services provided. Extension programs are available to all without discrimination, Colorado State University Extension, U.S. Department of Agriculture and Colorado Counties cooperating.