Directions:
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns.
- In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top.
- Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 6 pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.78 Kcal (87 kJ) | ||
| Calories from fat | 1.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 113.01mg | 5% | |
| Potassium | 120.49mg | 3% | |
| Total Carbs | 3.79g | 1% | |
| Sugars | 2.38g | 10% | |
| Dietary Fiber | 1.22g | 5% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 23.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 18.77 Kcal (79 kJ) | ||
| Calories from fat | 1.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.12g | 0% | |
|---|---|---|---|
| Sodium | 102.09mg | 5% | |
| Potassium | 108.85mg | 3% | |
| Total Carbs | 3.43g | 1% | |
| Sugars | 2.15g | 10% | |
| Dietary Fiber | 1.1g | 5% | |
| Protein | 1.13g | 3% | |
| Vitamin C | 3.2mg | 6% | |
| Iron | 1.1mg | 7% | |
| Calcium | 21mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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