 |
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 asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20
minutes in a boiling-water bath.
Yield: 5 quarts.
|
Printed from tasteofhome.com Oct 11, 2008Copyright Reiman Media Group, Inc © 2008 |