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Pickled Asparagus

SUBMITTED BY: Marie Hattrup

"These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of The Dalles, Oregon shares her easy recipe."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 5 star rating.
Read Reviews (1)
PREP TIME  45 Min
COOK TIME  20 Min
READY IN  1 Hr 5 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 9 quarts water, divided
  • 16 pounds fresh asparagus, trimmed
  • 2 quarts white vinegar
  • 1 cup canning salt
  • 1 tablespoon mixed pickling spice
  • 1 garlic clove, minced

DIRECTIONS

  1. In a large kettle, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
  2. In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top. Ladle boiling liquid over asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2008 by Schwarmi
These turned out great. Good flavor, look good in the jar, and not at all difficult to make. MORE


 
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