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LowCarb - Canned Pickled Asparagus

Source of Recipe

from fabulous foods com


Recipe Introduction

Some people like to pack asparagus into jars with the tips down, so that the spears are easy to remove without breaking them, but others think that asparagus looks more attractive with the tips up. Pack your pickles either way.

List of Ingredients

LowCarb - Canned Pickled Asparagus

5 large garlic cloves, sliced
15 allspice berries
30 black peppercorns
20 coriander seeds
5 small pieces of mace or nutmeg
1/2 tsp. hot pepper flakes, optional
3lbs. asparagus, trimmed to fit into the 12oz. jelly jars
2 1/2 c. white wine vinegar
2 1/2 c. water
2 1/2 tsp. pickling salt
2 tbsp. sugar

Place 2 sliced garlic cloves, 3 allspice berries, 6 black peppercorns, 4 coriander seeds and 1 piece of mace or nutmeg into each of the 5 jelly jars.
Pack the asparagus, tips down or up, in the jars.
In a enamel coated or stainless steel (non reactive) saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
Pour the hot liquid over the asparagus, leaving 1/2" space at the top.
Seal jars and water bath for 10 minutes.
Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
Makes five 12oz. jars.


Recipe