Here it is for everyone who asked yesterday. Spicy Dilled asparagus 6cups water, 3 cups white vinegar 1/2 cup pickling salt, bring this to a boil it is the brine. In the bottom of each quart jar add 1 garlic clove sliced, 1/2 tsp. dill weed. Add the aspargus, pack very tightly(it slide in better if wet) and 1/2 or 1/4 whole jalapeno with seeds. On top of the jar add 1/2 tsp dill weed, 1/2 tsp Cheyenne pepper, 1/4 tsp. red pepper flakes. Add the lids and rings put in hot water bath for 16 minutes after it starts to boil and no longer. I let mine sit for one month before eating some wait a couple of days.
Posted on: Thu, 06 Mar 2014 14:45:55 +0000
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