Franklin County

   April 2008
 

Pickled Asparagus

· 10 pounds asparagus
· 6 large garlic cloves
· 4-1/2 cups water
· 4-1/2 cups white distilled vinegar (5%)
· 6 small hot peppers (optional)
· 1/2 cup canning salt
· 3 teaspoons dill seed

Procedure:
Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturers directions.

Wash asparagus well, but gently, under running water. Cut stems from the bottom leaving spears with tips that fit into the canning jar with a little less than 1/2-inch headspace. Peel and wash garlic cloves. Place a garlic clove at the bottom of each jar, and tightly pack asparagus into jars with the  blunt ends down.

In an 8-quart Dutch-oven or saucepot, combine water, vinegar, hot peppers (optional), salt and dill seed. Bring to a boil. Place one hot pepper (if used) in each jar over asparagus spears. Pour boiling hot pickling brine over spears, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids.

Process in a boiling water canner for 10 minutes at 0 to 1,000 ft. altitude, 15 minutes for 1,000 to 6,000 ft. Let cool, undisturbed, for 12 to 24 hours and check to be sure jars have good seals.

Note:  Allow pickled asparagus to sit in processed jars for 3 to 5 days before consumption for best flavor development.

Source: So Easy to Preserve, 5th edition. University of Georgia Cooperative Extension. Bulletin 989. 2006
 

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		University of Missouri Extension Franklin County Site maintained by: Billie Jo Brenner, brennerbj@missouri.edu Last revised: 07/02/08