Directions:
- Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars.
- Pack the asparagus vertically in the jars, tips down or up.
- In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
- Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
- Close the jars with hot two-piece caps.
- Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180° to 185° F.
- Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 39.43 Kcal (165 kJ) | ||
| Calories from fat | 0.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 491.97mg | 20% | |
| Potassium | 254.85mg | 5% | |
| Total Carbs | 6.34g | 2% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 2.35g | 5% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 2.3mg | 13% | |
| Calcium | 38.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 18.21 Kcal (76 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 227.27mg | 20% | |
| Potassium | 117.73mg | 5% | |
| Total Carbs | 2.93g | 2% | |
| Sugars | 1.66g | 14% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 1.09g | 5% | |
| Vitamin C | 3.6mg | 13% | |
| Iron | 1.1mg | 13% | |
| Calcium | 17.6mg | 4% | |
* 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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