posted by bill 05-07-98 9:05 PM
Pickled Asparagus
6 lbs. washed asparagus
2 fresh dill seed heads or 2 tsp. dried dill weed
6 cloves garlic (optional)
2 Tbsp. mixed pickling spice
1/2 tsp. pickling salt (coarse or Kosher)
2 Cups white vinegar
6 Cups water
Cut asparagus into jar lengths. Drop into boiling water don't cook, this is just to bring out the colour!
Put in dill seed heads or dried dill weed, 1 tsp. pickling spice and a clove or two of garlic into sterilized jars.
Pack drained asparagus into jars.
Bring salt,vinegar and water to a boil.
Pour boiling brine over asparagus in jars and seal with hot rings and lids.
Let stand 3 weeks before using.
For a stronger brine, use 1/2 Cup salt, 3 Cups vinegar and 6 Cups water.
This recipe courtesy of Marion Sutcliffe, "Sutcliffe Farms", Creston, British Columbia, Canada