Post by carnation037 on Feb 3, 2003 9:23:07 GMT -6
Pickled Asparagus #1
5 pint jars, washed and sterilized 10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4-inch spears 2 cups white vinegar 2 1/2 cups water 2 teaspoons mustard seed 1 tablespoon pickling spice, placed in a gauze bag 2 tablespoons canning (pickling) salt
You will need per jar: dash cayenne pepper 1/2 teaspoon dill weed or dill seed 1/2 clove garlic 1/2 jalapeno pepper, optional 1 onion slice
Place asparagus spears in boiling water, and blanch for 2 minutes. Drain and cool. Place dill, garlic, cayenne pepper, onion slice and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) into each jar. Combine vinegar, water, mustard seed, canning salt and bag of pickling spice into saucepan. Boil for 15 minutes. Remove bag of spices and discard. Pour brine over asparagus, and seal jars. Place jars into canner of boiling water for 10 minutes. Cool.
Note: Asparagus amount depends on how tightly it's packed into the jars. If you have any left over, cut and freeze in freezer bags
Post by carnation037 on Feb 3, 2003 9:26:56 GMT -6
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.