The best advice for making Pickled Asparagus and water bath canning from start to finish.

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Hi friends, Join me today as I use up some asparagus by pickling it and water bath canning it to make it shelf stable! Let me know in the comments below if you pickle or can anything that you are trying to use up out of your fridge or freezer. The time is now to learn how to make that food last as long as possible! This is just one method amongst many. Thanks for watching and God Bless!
Christine's Routines
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Pickled asparagus:
2 pounds/Yield 3 20 oz jars
Simple brine:
Heat until boiling 2 C white vinegar, 4 1/2 C water, 1 T salt
Add per jar:
1 tsp peppercorns
1 tsp mustard seeds
1 tsp dill seeds
1 tsp oregano
1/4 tsp red pepper flakes
3 sprigs of fresh dill
1 clove of garlic, minced
Top with 1 tsp pickling salt
Equipment I use:
Sony ZV1
Fovitec
Rode Microphone
*DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission (at no cost to YOU). This helps support the channel and allows us to continue to make videos like this. Thank you for the support!

[@kathypaulson9404]

Love pickled asparagus!

[@christinesroutines]

Hi Kathy! We are going to bring one when we come up! Excited for you to try them! Thanks again for watching and commenting on my silly little channel my dear heart! God bless you always!

[@tinarheaume2403]

If I’m doing pint size jars, do I need to half the recipe?

[@christinesroutines]

Hi there, I would keep the same recipe for the brine. I did end up making a bit more to finish the jars because of the size difference. It’s such a different size that I just improvise. Thank you for taking the time out of your day to watch and comment on my video! Blessings! ☺️