Pickled Asparagus

posted by bill 05-07-98 9:05 PM 

Pickled Asparagus: 

6 lbs. washed asparagus 
dill seed 
6 cloves garlic (optional) 
2 Tbsp. mixed pickling spice 
1/2 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 color.

Put some dill seed, 1 tsp. pickling spice and a clove or two of garlic
into sterilized jars. 

Pack drained asparagus into jars. 

Bring salt, vinegar & 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 C. salt, 3 C. vinegar and 6 C water.
This recipe courtesy of Marion Sutcliffe, "Sutcliffe Farms", Creston, 
British Columbia, Canada 

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