Guest guest Posted June 7, 2008 Report Share Posted June 7, 2008 Pickled Asparagus 16 cups asparagus spears or pices, about 4 pounds 2 quarts white vinegar 2 quarts water 1/4 to 1/2 cup pickling salt 1 tablespoon pickling spice, remove cloves 1 to 2 cloves of garlic per jar Wash asparagus thoroughly in cool water. Cut asparagus to fit jars, leaving 1 inch headspace. Combine vinegar, water, salt, and pickling spices in a pickling bag; add it to the vinegar mixture to make brine. Heat to boiling. Remove spice bag. Pack asparagus into jars with tips pointing down. Add 1 or 2 cloves garlic to each jar. Cover with boiling brine to within 1/2 inch of top of jar. Adjust lids. Process in a boiling-water-bath for 10 minutes for pints. Quote Link to comment Share on other sites More sharing options...
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