Pickled AsparagusWith asparagus in season, pickling is a great way to preserve asparagus for the months ahead.
10 pounds asparagus
6 large garlic cloves
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.