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| PICKLED ASPARAGUS | |
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4 1/2 lbs. fresh asparagus spears 3 cloves garlic 1 tsp. pickling spice 3 c. water 2 c. vinegar (5% acidity) 1 tbsp. pickling salt Snap off tough ends of asparagus. Pack asparagus tightly into hot sterilized wide mouthed jars, leaving 1/4" headspace. Place a clove of garlic in each jar. Remove cloves from pickling spice; reserve cloves for other uses. Combine pickling spice and remaining ingredients in a medium saucepan; bring to a boil. Pour vinegar mixture over asparagus, leaving 1/4" headspace. Cover at once with metal lids and screw bands tight. Process in boiling water bath 15 minutes. Yield: 3 pints. | |
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recipe reviews #95563
Cory Neidig (Pennsylvania) says:
This recipe is spot on! I always add a third of a Bulgarian Carrot Chile, sliced lengthwise, to each pint, and it's a perfect balance of heat and flavor. Everyone that tries them, raves about them! Thanks for the recipe
#95574
Cory Neidig (Pennsylvania) says:
This recipe is spot on! I always add a third of a Bulgarian Carrot Chile, sliced lengthwise, to each pint, and it's a perfect balance of heat and flavor.... Everyone that tries them, raves about them! Thanks for the recipe
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