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Dilled Asparagus Pickles

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"Asparagus makes wonderful pickles. You can adjust the amount of dill and spices to suit your personal taste. For moderate heat, use a small jalapeño pepper in each jar. For hot pickles, use a small serrano or cayenne pepper."

List of Ingredients

â—¦ 4 pounds fresh asparagus
â—¦ 2 ½ cups white wine vinegar
â—¦ 2 ½ cups water
â—¦ 2 teaspoons celery seeds
â—¦ 2 teaspoons mustard seeds
â—¦ 2 teaspoons dill seeds
â—¦ 2 teaspoons crushed red pepper flakes
â—¦ 6 cloves garlic
â—¦ 6 sprigs fresh dill
â—¦ 6 small jalapeño, serrano, or cayenne peppers


Recipe

Rinse the asparagus and trim to about 4 inches in length.

In a large saucepan, combine the vinegar and water and bring to a boil over medium heat. Reduce the heat to low, cover, and keep hot.

Evenly divide the celery seeds, mustard seeds, dill seeds, and red pepper flakes between six pint jars. Add one clove garlic, a fresh dill sprig, and a hot pepper to each jar. Pack the asparagus spears into the jars, placing the tips up and leaving ½ inch headspace.

Ladle the hot vinegar mixture into the jars, covering the asparagus and leaving ½ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process pint jars in a water-bath canner for 10 minutes.
Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.

Makes 6 pint jars