Edanna's Herbed Asparagus Pickles

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Edanna's Herbed Asparagus Pickles

 

2.5 pounds asparagus, to 3 pounds

4 sprigs fresh tarragon

2 small dry shallots, halved

2 cups white wine vinegar

1.5 cups white vinegar, [better to use all 3.5 cups white wine vinegar than mix

white vinegar with white wine vinegar]

1 cup water

1/4 cup granulated sugar, or scant 1/4 c Splenda

1 teaspoon pickling salt, not kosher, not iodized

 

 

 

1.Wash asparagus & cut each spear 4.5 inches long or long enough to fit a

wide-mouth pint jar leaving 3/4 inch head space.

 

2.Remove hot jars from canner & pack asparagus into jars with tips down. Tuck a

sprig of tarragon and half a shallot among the spears.

 

3.Combine wine vinegar, white vinegar, water, sugar & salt in a medium saucepan

and bring to a boil. Pour boiling vinegar mixture over asparagus to within 1/2

inch of rim. [de-bubble, wipe rims, cover with 2-piece lids]. Process 15

minutes for pint jars [in boiling water bath, adjust for higher altitudes].

 

Makes 4 pints

 

Author: The Complete Book of Small Batch Preserving_, by Topp & Howard,

c.2001, Firefly Publ. Co.

Source: Edrena, pickle queen for groups.google.comrec.food.cooking

Formatted by Chupa Babi: 04.06.08

 

Edanna's notes: increase the liquids, sugar & salt by 1/2 again.

 

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