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Friday, May 15, 2015

Pickled Asparagus

Pickled Asparagus
With asparagus in season, pickling is a great way to preserve asparagus for the months ahead.
10 pounds asparagus
6 large garlic cloves
4 1/2 cups water
4 ½ cups white distilled vinegar (5% acetic acid)
6 small peppers (optional) ½ cup canning salt
3 teaspoons dill seed 

1. Wash asparagus well, but gently, under running water.  Cut stems from the bottom to leave spears with tips that fit into the caning jar with a little less than ½-inch headspace. Place a peeled garlic clove at the bottom of each clean, hot pint or 12-ounce jar, and tightly pack asparagus into jars with the blunt ends down.

2. In an 8-quart Dutch oven or saucepot, combine water, vinegar, hot peppers (optional), slat and dill seed.  Bring to a boil.  Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving ½-inch headspace.

3. Remove air bubbles. Wipe jar rims and place on lid then screw band.

4. Process in boiling water bath canner 10 minutes for 12-ounce jars or pints.  Remove from boiling water and allow pickled asparagus to sit in processed jars for three to five days before consumption for best flavor development.

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