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LOCATION: Recipes >> Preserving >> Pickled Asparagus 08

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Pickled Asparagus

Wash asparagus, snap off tough ends and trim to fit jar. Pack into
jar. Add 1 tsp dill weed 2 tsp pickling salt 1 clove of garlic
Fill jar halfway with white vinegar and then fill rest of jar with
boiling water. Wipe edge of jar, attach lid. Process in BWB canner
for 10 minutes.

It takes about 30 spears for each jar. Seems I plan of 2 lbs per
jar. I take the odd pieces/trimmings (not tough ends but what you
cut off to fit jar) and pickle them as well for salads.

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