Pickled Asparagus
Yield
4 servingsPrep
10 minCook
20 minReady
3 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | quarts |
water
|
*
|
| 1 | quart |
white vinegar
|
*
|
| 5 | tablespoons |
salt
non-iodized |
|
| 2 | tablespoons |
pickling spices
|
*
|
| 7 | pounds |
asparagus
fresh |
|
| 1 | x |
garlic cloves
1 per quart |
*
|
| 1 | x |
hot chili peppers
1 per quart |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5 | quarts |
water
|
*
|
| 0.9 | l |
white vinegar
|
*
|
| 75 | ml |
salt
non-iodized |
|
| 3E+1 | ml |
pickling spices
|
*
|
| 3.2 | kg |
asparagus
fresh |
|
| 1 | x |
garlic cloves
1 per quart |
*
|
| 1 | x |
hot chili peppers
1 per quart |
*
|
Directions
Bring to boil the water, vinegar, and salt.
Boil for 15 minutes.
Remove all cloves from pickling spice or as many as possible.
Wrap remaing spice in cheese cloth or tea holder and hang in vinegar mixture.
Break off ends of asparagus and blanch for 1 to 1½ minutes.
Then plunge into ice water.
Place in each jar 1 clove garlic and one hot chile pepper.
Pack asparagus in jars standing on end, then pour brine into jars, making sure it is very hot at time to insure a good seal on jars.
Store in pantry to 2½ to 3 months before opening jars.
Makes 4 quarts.
