Sweet Pickled Asparagus Recipe
“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.
TOTAL TIME: Prep: 15 min. Process: 20 min. + standing YIELD:20 servings
- 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
- 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.
- 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.
- 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. Yield: 5 quarts.
1 serving (4 each) equals 63 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1,429 mg sodium, 15 g carbohydrate, 2 g fiber, 3 g protein.
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