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Pickled asparagus

Summer is filled with the delicious taste of fresh summer fruit and vegtables, but we want to keep that delicious flavour all year long. Charles The Butler is here with a recipe for tasty preserves so that you can have the taste of summer even in the coldest winter months! One of Charles favourite caning recipes comes from the canning recipe book, Batch.
Here is the asparagus recipe Charles shared on the show – for more information about canning, and to learn what tools you will need to complete this recipe, pick up a copy of BATCH today!



  • 5 pounds asparagus tops, cleaned and cut to length of jar
  • 3 cups white vinegar (at least 5 per cent acidity)
  • 2 ½ cups water
  • 1/2 cup fresh lime juice (4 or 5 whole limes)
  • 3 tablespoons honey
  • 6 cloves fresh garlic, peeled & slightly smashed
  • 24 whole peppercorns
  • 1 ½ teaspoons cayenne pepper



  1. Prepare your canning pot and rack, and also sterilize your canning jars.
  2. Prepare a large bowl of ice water.
  3.  In a pot of boiling water, blanch the asparagus for 10 seconds.
  4. Remove the asparagus from the boiling water, and immediately put into the bowl of ice cold water.
  5.  Make the brine, by placing vinegar, water, lime juice, and honey in a pot.
  6. Mix well, and allow to simmer over medium heat for three minutes.
  7. Remove the jars from the canner, and return the heat to high. Be careful, the jars will be extremely hot. Make sure you have the proper tongs and tools to handle the jars with.
  8. Place two cloves of garlic, eight peppercorns, and half a teaspoon cayenne pepper into each jar.
  9.  Pack the jars with asparagus as tightly as you can. The asparagus will shrink as it cooks.
  10.  Fill all of the jars with brine, leaving half an inch of headspace at the top of the jar.
  11. Gently jostle the jars to release any air bubbles. Wipe the rims of the jars, apply the lids, and process in your boiling canner for 10 minutes.
    NOTE: When you place the jars into the canner, if the water stops boiling, wait until the water returns to a boil, and then count 10 minutes from that time.
  12. Remove the jars from the canner, and allow to cool. Asparagus will be pickled and ready to eat after six weeks. The canned asparagus will last up to two years when stored properly, in a cool, dark place. 

Makes Three Jars

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