|Puerto Rican Cookery|
|by Carmen Aboy Valldejuli|
Now in its 15th printing, Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla).
1 - 10 of 19 for pickled asparagus
Result Page: 1
Snap off tough ends of asparagus. Pack asparagus ... once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yield: 3 pints.
Combine water, vinegar, ... 10 quarts. Cut asparagus to fit standing ... red pepper to each jar. Cover with hot brine and seal. (Ready to eat in 3 days.)
Blanch asparagus for 1 minute, ... 8 tbsp. salt 2 tbsp. whole pickling spices Seal jars and process in simmering water bath for 5 minutes to insure seal.
Brine: Bring to boil and pour over asparagus or okra. In ... asparagus or okra. Top with brine. Process 10 minutes in water bath. Yields a spice product!
Brine is ratio ... Wash and cut asparagus to fit canning ... and boil 15 minutes. Remove from water and let cool and seal. Wait 6 weeks for full flavor.
Fill jars with fresh asparagus. Bring to ... qt. cider vinegar Fill jars and adjust lids. Water bath 20 minutes. Start time as soon as jars are in water.
Wash asparagus in cool water. ... jar. Cover with boiling bring to within 1/2 inch from top of jar. Adjust lids. Process in hot water bath for 10 minutes.
Boil brine 15 minutes. Clean and blanch asparagus. Cook asparagus in hot water about 2 minutes. Hot jars, hot lids, etc. Pack, pour, cap.
Pack clean asparagus into clean jars, ... boiling water bath in 10 minutes. Will do 7 quarts. NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.
Combine boiling water, ... and vinegar. Wash asparagus, cut into ... in each jar. Cover with pickling solution. Process in boiling water bath 10 minutes.
Result Page: 1
top of page