PICKLED ASPARAGUS (Spicy with hot peppers) SB Canning 23 months ago Yield: 6 wide-mouth pint jars 10 lbs asparagus 6 large garlic cloves 4-1/2 cups water 4-1/2 cups white vinegar (5% acidity) 6 small hot peppers (optional) 1/2 cup canning salt 3 tsp dill seed Sterilize 6 pint jars. Wash asparagus. Cut woody stems from the bottom to leave spears with tips that fit into the canning jar, leaving a little more than 1/2-inch headspace. Peel and wash garlic cloves. In the hot jars place a garlic clove at the bottom of each jar, and tightly pack asparagus into hot jars with the blunt ends down. This is called a Raw pack. In a medium saucepan, combine water, vinegar, hot peppers (optional), salt 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 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and add rings. Process in a water bath at a full boil for 10 minutes. Remove jars and set on a dish towel overnight to cool naturally. If any jars do not seal reprocess the jar or put that jar in the refrigerator to eat right away
Posted on: Fri, 14 Jun 2013 05:37:49 +0000
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