Pickled Asparagus
TOTAL TIME: Prep: 45 min. Process: 20 min.
YIELD: 8 quarts.
These tangy spears make a great addition to a relish tray. Field editor Marie Hattrup of Sparks, Nevada, shares her easy recipe.
Ingredients
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9 quarts water, divided
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16 pounds fresh asparagus, trimmed
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2 quarts white vinegar
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1 cup canning salt
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1 tablespoon mixed pickling spices
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1 garlic clove, minced
Directions
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1.
In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
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2.
In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top.
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3.
Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts
1 spear: 15 calories, 0 fat (0 saturated fat), 0 cholesterol, 85mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 0 protein.
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