Pickled asparagus gets a
touch of spice from jalapenos and is flavored with garlic and dill.
Ingredients:
5
pint jars, washed and sterilized | 10
pounds fresh asparagus, washed, cleaned and cut into 4-3/4-inch spears | | 2
cups white vinegar | 2-1/2
cups water | | 2
teaspoons mustard seed | 1
Tablespoon pickling spice, placed in a gauze bag | 2
Tablespoons canning (pickling) salt | | | | |
Per
Jar:
Dash
cayenne pepper | 1/2
teaspoon dill weed or dill seed | | 1/2
clove garlic | 1/2
jalapeno pepper, optional |
------------ Preparation: **
Place asparagus spears in boiling
water, and blanch for two minutes; drain and cool. Place dill, garlic, cayenne pepper and
jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) into each jar.
**
Combine vinegar, water, mustard seed,
canning salt, and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag
of spices and discard.
** Pour
brine over asparagus, and seal jars.
**
Place jars into canner of boiling
water for 10 minutes. Cool.
** Cook's
Note: Asparagus amount depends on how tightly it is packed into the jars. If you have any
left over, cut and freeze in freezer bags.
Yield: 5 pints
|
