Pickled Asparagus |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 pints | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 16 cups asparagus spears or pices (about 4 pounds) | 2 quarts white vinegar | 2 quarts water |
| 1/4-1/2 cup pickling salt | 1 tablespoon pickling spice (remove cloves) | 1-2 cloves of garlic per jar |
| 1 | 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. |