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| Name: | Asparagus Pickles | Contributor: | Diana Tracy |
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| Description: | Preserve your crop, at least until you can't resist them anymore... | Posted: | 2004-04-08 |
| Key words: | canning, asparagus | Category: | Other |
| ID: | 524 | Updated: | 2005-12-01 22:50:28 |
| Ingredients: | 5 pint jars, washed and sterilized (I do the dishwasher bit)
10 lbs fresh asparagus, washed, cleaned and cut into 2-3/4" pieces Boiling water bath (boiling and ready to go) Per jar: As much asparagus as you can pack in 1/4 tsp celery salt 1/2 tsp dill weed 1/4 tsp pickling spices 1/4 slice of a big onion (for sweetness; add more if you like) 1 clove garlic, crushed 2 tiny pieces dried hot pepper (approx 1/8 tsp), more to taste (I don't like hot pickles, but this does liven it up a bit) Brine: 2 c white vinegar 2-1/2 c water 2 tsp mustard seed 1 Tbsp pickling spice, in tea ball or cloth bag 2 Tbsp pickling salt (iodized makes a weird color and taste) |
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| Preparation: | Combine brine ingredients and bring to a boil. Boil 15 min. Remove pickling spices and pour the brine hot over the packed jars of asparagus and spices. Seal according to lid mfr's instructions. Process sealed jars in boiling water bath for 10 minutes after water has returned to boil.
Try one jar. Let the rest stand for at least 3 weeks for the flavors to meld. Try not to eat them all at once.... |
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| Notes: | I use 1-1/2 pint jars and double the brine recipe. You can get more
asparagus in with less hassle (The hassle is finding that size jar). This year I'm going to wide mouth quarts; no point in messing with the minor leagues. Pint jars are for giving away... |
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