Sweet Pickled Asparagus
TOTAL TIME: Prep: 15 min. Process: 20 min. + standing
YIELD: 5 quarts.
“Here in Washington, we enjoy lots of fresh asparagus in the spring. This is how my grandmother used to pickle it,” writes Valerie Giesbrecht of Othello.
Ingredients
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10 pounds fresh asparagus
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5 tablespoons dill seed
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5 teaspoons mixed pickling spices
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2 quarts water
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3 cups cider vinegar
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2/3 cup sugar
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1/4 cup canning salt
Directions
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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-quart jars to within 1/2 in. of top. Place 1 tablespoon dill seed and 1 teaspoon pickling spices in each jar.
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2.
In a Dutch oven, bring water, vinegar, sugar and salt to a boil. Carefully ladle hot liquid over asparagus mixture, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
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3.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Nutrition Facts
4 each: 63 calories, 1g fat (0 saturated fat), 0 cholesterol, 1429mg sodium, 15g carbohydrate (10g sugars, 2g fiber), 3g protein.
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