Crisp asparagus
I have always love pickled asparagus but never thought to try making my own so I decided to give it a try!
- The first step is to sterilize your jars by boiling them for ten minutes.
- Next pack them with a clove of garlic and washed, trimmed spears. As with most canned products the fresher the better; these crisp spears were barely a day out of the field. Pack the spears as tightly in the jar as possible as they will shrink during processing
- Make sure to leave at least a half-inch of head room in the top of the jar.
Once they are well packed make up a pickling solution with:
- 4 1/2 cups of 5% acidity vinegar
- 4 1/2 cups of water
- 1/2 cup of pickling salt
- Hot pepper flakes
- Dill seed or other dried herbs to flavor your pickles
Bring ingredients to a boil then pour this solution into the jars, making sure to cover the spears and leaving a half inch of space at the top. Seal the jars and process for five minutes in a hot water bath.
Let sit for at least five days for flavors to blend then enjoy!
I'd love to hear from you!