Guest guest Posted July 18, 2008 Report Share Posted July 18, 2008 Pickled Asparagus Asparagus spears or pieces 4 cups boiling water 5 tbsps. sugar 4 tsps. pickling salt 1/2 tsp. pepper 4 cups cider vinegar 1 clove garlic per jar 6 tbsps. mixed pickling spices Combine boiling water, sugar, salt, pepper. Stir to dissolve. Add vinegar and pickling spice and then chill. Wash asparagus. Break at tender part of stalk and trim spears to slightly less than 1 " of height of jars you are using (or cut into 1/2 inch slices.) Blanch asparagus for 2 minutes (we sort to size for blanching and adjust time accordingly, about 1 1/2 min. for thin spears and up to 2 1/2 min. for thick ones). Immerse in ice water and chill thoroughly. Pat dry and pack into jars. Add garlic clove (optional) and cover with cold pickling solution to within 1 " of top of jar to cover spears. Process in boiling water bath 15 minutes for both pints or quarts. Start processing when water returns to boil. Let sit for a few weeks or more to develop the best flavour. Serve as a pickle or as swizzle sticks in your favourite tomato juice cocktail. They also make great hostess gifts! * Notes: 20 lb. of mixed diameter spears for about 9 quarts of pickles; 1 recipe of brine for 11 pints; 2 recipes of brine for 10 quarts of pickles. 1 quart jar holds about 2+ lbs. tightly packed asparagus spears; 1 pint jar holds about 1 lb. tightly packed spears. It takes about 4 hours to do 20 lbs. Quote Link to comment Share on other sites More sharing options...
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