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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From . Ingredients:
8 small dried red peppers |
4 teaspoons dill seeds |
4 teaspoons mustard seeds |
8 garlic cloves, peeled |
6 lbs fresh asparagus spears, trimmed |
5 cups distilled vinegar |
5 cups water |
1/2 cup canning salt |
Directions:
1. Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
2. Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
3. In a saucepan, combine vinegar, water, and salt; heat to boiling.
4. Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
5. Use a plastic knife to release any air bubbles and seal jars.
6. Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.
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