For about 5 pints (much more manageable than 55 pints, unless you have a team to work with:) you will need:
5 pint jars, washed and sterilized
10 pounds fresh local asparagus, washed
2 cups white vinegar
2 1/2 cups water
2 teaspoons mustard seeds
1 tablespoon pickling spices, tied in cheesecloth or sealed in a tea ball
2 tablespoons canning (pickling) salt
For each jar you will need:
Dash of cayenne pepper
1/2 teaspoon dried dill weed
1/2 clove fresh garlic
1/2 jalapeno pepper
1 onion slice
Place asparagus spears in boiling water for just 2 minutes, then plunge into a bowl of ice water to stop the cooking. Drain.
Place dash of cayenne, 1/2 teaspoon dill weed, 1/2 clove garlic, 1/2 of a jalapeno pepper and an onion slice in each jar.
Cut blanched spears to fit into jars. Pack asparagus spears, upright, into each jar.
Combine vinegar, water, mustard seed, canning salt and pickling spices that have either been tied into cheesecloth or sealed in a teaball in a saucepan and boil for 15 minutes. Remove bag or tea ball of pickling spices and discard.
Pour hot brine over asparagus in jars. Seal jars. Place jars into canner of boiling water for 10 minutes to process. Remove from water and set jars aside to cool. Makes about 5 pints.
Stand back and admire!
- Recipe courtesy of Sue Doeden