• 1 1/2 quart water
  • 5 T plain salt(non-iodized)
  • 2 T pickling spice
  • 7 lb. fresh asparagus
  • Garlic cloves(1 per quart)
  • Hot chili peppers(1 per quart


Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove all cloves from pickling spice or as many as possible. Wrap remaining spice in cheese cloth or tea holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1 1/2 minutes, then plunge into ice water. Place in each jar, 1 clove garlic and 1 hot chili pepper. Pack asparagus in jars, standing on end, then pour brine into each jar, making sure it is very hot at the time to insure a good seal on jars. Store in pantry 2 1/2 to 3 months before opening jars. Makes 4 quarts.

Origin: A Taste Of Oregon (shared by Sharon Stevens)

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Submitted 6/13/05.
Source: Excite Search:Internet
Submitted By: Linda Wilson
Pickled Asparagus