Pickled Asparagus #2
Source of Recipe
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List of Ingredients
Pickled Asparagus #2
1 1/2 quarts water
1 quart white vinegar
5 tablespoons pickling salt
2 - 3 tablespoons pickling spice
7 - 8 pounds fresh asparagus
garlic cloves (1 per quart)
hot chili peppers (1 per quart)
In a large stockpot, bring the water, vinegar, pickling spice and
salt to a boil. Boil for 15 minutes.
Use a spice ball or cheesecloth for the pickling spice.
Break off ends of asparagus and blanch for 1 to 1 1/2 minutes.
Using a slotted spoon, remove asparagus.
Then plunge the asparagus into ice water.
Into each jar, place 1 clove garlic and one hot chili pepper.
Pack asparagus, tips up, into sterilized jars.
Pour hot brine into jars.
Wipe rims. Cap and seal.
Process in a water bath canner for 10 minutes.
Makes 4 quarts.
Recipe
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