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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Warning these are addictive!! Ingredients:
6 lbs fresh asparagus |
3 large garlic cloves, halved |
6 teaspoons dill seeds |
6 teaspoons mustard seeds |
36 peppercorns |
2 quarts water |
2 1/2 cups white vinegar |
1/2 cup sugar |
3 tablespoons canning salt |
Directions:
1. Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save.
2. for another use. Place asparagus in a large container; cover with ice water.
3. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed,.
4. 1 teaspoon mustard seed and six peppercorns.
5. In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 inches 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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