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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:
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PREP TIME
45 Min
COOK TIME
20 Min
READY IN
1 Hr 5 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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.
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
Reviewed on May 14, 2008 by
Schwarmi
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Schwarmi
May 14, 2008
These turned out great. Good flavor, look good in the jar, and not at all difficult to make.
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These turned out great. Good flavor, look good in the jar, and not at all difficult to make.
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