Welcome to My Kitchen

Asparagus season is in full swing. Steamed, roasted, grilled, or sliced raw in salads, so many ways to prepare this spring vegetable. Pickled Asparagus is a favorite of many and it is fairly easy to make your own. Water bath canning is all that is needed for most pickle recipes, requiring only a deep kettle, canning jars with lids and rings.

I received the following recipe in 1987 from the now late, Marilyn Fink, and have shared it in this column several times. It’s a great recipe to use if you are new to home canning. You will need a canning kettle (not a pressure canner) with rack, 6 wide mo...