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Sweet Pickled Asparagus

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

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. Ladle boiling liquid over

Printed from tasteofhome.com Oct 11, 2008

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Sweet Pickled Asparagus cont.

asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20
minutes in a boiling-water bath.

Yield: 5 quarts.