Simple Asparagus Pickles

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Simple Asparagus Pickles - Southern United States

3 quarts of water

10 teaspoons salt

1 1/2 to 2 quarts white vinegar

1 teaspoon pickling spice, (remove cloves)

Garlic cloves, enough for one clove per jar

 

 

 

 

Boil the water, salt, white vinegar and pickling spice ingredients 15 minutes

and strain. Then blanch about two pounds of asparagus for 1 1â„2 minutes (see

following directions). Cut asparagus to fit in wide-mouth glass jars and pack

heads down. Add 1 garlic clove to each jar. Cover with hot brine. Put on tops.

Let jars stand until sealed. Then let stand two weeks before use.

 

Source: The Northern Virginia Daily

Formatted by Chupa Babi: 04.06.08

 

" Blanching Fresh Asparagus: Plunge asparagus into boiling unsalted water and let

it remain briefly, until the water returns to a boil. Then immediately plunge

the asparagus into ice water until you can handle it comfortably and cooking is

stopped. Remove and drain.

 

Then place asparagus in a single layer on a cookie sheet lined with wax paper to

keep it from sticking. Place in freezer immediately. When asparagus spears

freeze, place them in freezer bags and replace in freezer. "

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