4quarts water
3 quarts white vinegar
1 ½ cups sugar
1/3 cup non iodized salt
2 TB pickling spices tied in cotton bag.
Combine and boil brine for 5 minuets
Blanch asparagus spears in boiling water for one minute. Then cool in cold ice water immediately.
In bottom of canning jars put:
2-3 cloves garlic
½ tsp dill seed-(optional)
1 dried red peppers-(optional)
Pack asparagus into jars and cover with brine. Put on lids and process in water bath for 10 mins.
1 batch of brine makes 10 quart jars of pickled asparagus
Submitted by: Diane Batschi
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