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Pickled Asparagus II

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"When asparagus is in season, pickling is the best way to extend it throughout the year. Delicate spears enhanced with garlic and dill will remain flavorful and crisp."

List of Ingredients

â—¦ 5 cups white vinegar (5% acidity)
â—¦ 1 quart water
â—¦ â…” cup sugar
â—¦ ½ cup Ball® Salt for Pickling & Preserving
â—¦ 4 teaspoons dried crushed red pepper
â—¦ 2 teaspoons pickling spice
â—¦ 7 pounds fresh asparagus
â—¦ 12 dill sprigs
â—¦ 6 cloves garlic, crushed
â—¦ Ball® Pickle Crisp (optional)


Recipe

Bring first six ingredients to a boil in a 3-quart stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve.

Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and one clove garlic into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving ½ inch headspace. Add â…› teaspoon Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

Makes about six (1 ½-pint) jars