Blue Flame Kitchen Refrigerator Asparagus Pickles

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Blue Flame Kitchen Refrigerator Asparagus Pickles

4 cups vinegar

3 cups water

1/2 cup sugar

1/4 cup pickling salt

1 T. mixed pickling spice

1 t. red pepper flakes

1 t. dill seed

3 cloves garlic, (2-4 cloves) peeled

2 pounds asparagus spears, trimmed

 

 

 

To prepare picling liquid, combine all ingredients except asparagus in a

nonreactive Dutch oven. Bring to a boil over medium heat, stirring to dissolve

sugar and salt. Add asparagus and cook, uncovered for 2 minutes. Using tongs,

remove asparagus from pickling liquid and place, tips up, in two sterilized 1

quart jars. Cool pickling liquid completely, about 1 - 2 hours. Pour pickling

liquid over asparagus. Cover and refrigerate for at least 8 hours or upto 1

week.

 

Makes 2 quarts

 

Source: ATCO Blue Flame Kitchen

Formatted by Chupa Babi: 04.06.08

 

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