LOCATION: Recipes >> Preserving >> Pickled Asparagus 10
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Pickled Asparagus 10
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Pickled Asparagus
for 1 jar - easily multiplied
asparagus
1 clove garlic
2 tsp pickling salt
1 tsp dill weed
1 tsp dried hot pepper, optional
vinegar
Wash asparagus, snap off tough ends and trim to fit into pint jar
leaving 1/2" headspace.
Pack into jar. Add 1 clove garlic, 2 tsp pickling salt, 1 tsp dill
weed add 1 tsp dried hot pepper if you wish (I leave out) Fill jar
halfway with white vinegar, then add boiling water to fill jar
leaving 1/2" headspace. Adjust lid. Process in boiling water bath
canner for 10 minutes.
Works for dilly beans as well. I use fresh dill heads for my beans.
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