Directions:
- Wash, drain and trim asparagus; cut into 5-3/4-in. spears (discard ends or save for another use). Pack asparagus into five 1-qt. jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar.
- In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 74.02 Kcal (310 kJ) | ||
| Calories from fat | 2.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.26g | 0% | |
|---|---|---|---|
| Sodium | 362.61mg | 15% | |
| Potassium | 504.65mg | 11% | |
| Total Carbs | 14.47g | 5% | |
| Sugars | 8.47g | 34% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 4.81g | 10% | |
| Vitamin C | 14mg | 23% | |
| Iron | 4.9mg | 27% | |
| Calcium | 92.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 20.35 Kcal (85 kJ) | ||
| Calories from fat | 0.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 99.67mg | 15% | |
| Potassium | 138.72mg | 11% | |
| Total Carbs | 3.98g | 5% | |
| Sugars | 2.33g | 34% | |
| Dietary Fiber | 1.35g | 20% | |
| Protein | 1.32g | 10% | |
| Vitamin C | 3.9mg | 23% | |
| Iron | 1.3mg | 27% | |
| Calcium | 25.5mg | 9% | |
* 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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