 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 20 |
|
âHere in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it,â writes Valerie Giesbrecht of Othello. Ingredients:
10 pounds fresh asparagus |
5 tablespoons dill seed |
5 teaspoons mixed pickling spices |
2 quarts water |
3 cups cider vinegar |
2/3 cup sugar |
1/4 cup canning salt |
Directions:
1. 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.
2. 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.
|
|