Ingredients
- 4 1/2 lbs. fresh asparagus spears
- 3 cloves garlic
- 1 tsp pickling spice
- 3 c. water
- 2 c. vinegar (5% acidity)
- 1 tbps pickling salt
Directions
Snap off tough ends of asparagus. Pack tightly into hot, sterilized wide-mouthed jars. Leave 1/4 inch headspace. Place a garlic clove in each jar. Remove whole cloves from pickling spice; and discard or reserve for other use. Combine balance of pickling spice and other ingredients in med. saucepan; bring to boil. Pour this over asparagus, leaving 1/4 inch headspace. Cover at once with metal lids and screw bands tight. Process in boiling-water bath 15 min. 3 pints. (I have made these several times with excellent results.)
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Submitted 6/13/05.
Source: My file
Submitted By: Ruth A. Burbage
burbage@pell.net
Pickled Asparagus