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Pickled Asparagus Recipe

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This recipe for Pickled Asparagus is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 pt. asparagus spears
6 c. vinegar (5%)
2 tsp. pickling spice (remove cloves)
6 c. water
6 tbsp. canning or picking salt
garlic, 1 clove per jar
Directions:
Directions:
Wash asparagus well in cool water. Cut asparagus into jar-length. Combine water, vinegar, salt and mixed pickling spices (tied into a clean white cloth). Heat to boiling. Remove bag containing spices.
Pack asparagus into pint or quart jars (tip ends down for easier removal).
Put 1 clove garlic in each jar. Cover with boiling brine, leaving ½" headspace. Adjust jar lids and process in boiling-water bath canner 10 minutes at altitudes of zero to 1000 feet and 15 minutes at altitudes of 1001 to 6000 feet.

 

 

 

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