Pickled Asparagus Recipe - Cooking Index
Pickled Asparagus Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Fresh asparagus - per pint jar |
| 1 teaspoon | 5ml | Dill weed - per pint jar |
| 2 teaspoons | 10ml | 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.
Source:
My Front Porch (canning archive) at http://www.flash.net/~tinyt
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