Pickled Asparagus Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Quart jars and lids
(generally one bunch will fit per jar)
Approximately 4lbs of asparagus
12 cups of water
5 teaspoons of salt
8 cloves of garlic
4 cups of white vinegar
8 teaspoons of dried dill
2 teaspoons of cayenne pepper
Optional: more garlic and dried red chilies
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Directions: |
Directions:Sterilize the jars and set aside. Blanch the asparagus in batches 3 minutes, put into ice water to stop the cooking. Drain asparagus and pack into jars. Bring all the other ingredients to a boil and pour the hot mixture over the asparagus enough to cover and leaving a ½ inch head space. At this point you can add more garlic to each jar and or dried red chilies to make the asparagus hotter. Seal with lids and rims that have been serialized and seal jars but do not crank down on them. Process in a hot water canner for 20 minutes, remove and let cool. Asparagus will be ready in about 2 weeks.
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Personal
Notes: |
Personal
Notes: *To make all the asparagus the same length and the right height to fit in the jars- Measure the height of the quart jar below the neck, take a shoe box and cut one end off making the shoe box the length you measured, then line the box with foil. Add the asparagus with the tips touching the en and the stems coming out the cut off end. Cut the overage of asparagus stems at the end of the box and you will have the correct length for your jars.
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