Canning Recipes

Pickled Asparagus
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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2 pounds fresh asparagus -- per pint jar
1 teaspoon dill weed -- per pint jar
2 teaspoons pickling salt -- per pint jar
1 garlic clove -- per pint jar
White vinegar -- as needed
Boiling water -- as needed

Makes 1 jar, easily multiplied. Takes about 2 pounds per jar.

Wash asparagus and snap off tough ends. Wash pint jar and prepare lids.
Trim stalks of asparagus to fit jar leaving 1/2-inch headspace. Add to
jar 1 teaspoon dill weed, 2 teaspoons pickling salt, and 1 garlic clove.

Pack jar with asparagus (tops up). Fill jar halfway with white vinegar
then fill with boiling water leaving 1/2-inch headspace. Seal and adjust
lid. Process in boiling water bath canner for 10 minutes. Let them sit
for 6 weeks to develop flavor.

This recipe yields 1 pint.

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