0/5
(0 Votes)
Ingredients
- 6 lb. fresh asparagus
- 3 large garlic cloves, halved
- 6 tea. dill seed
- 6 tea. mustard seed
- 36 whole peppercorns
- 2 quarts water
- 2 1/2 cups white vinegar
- 1/2 cup sugar
- 3 Tbsp. canning salt
Preparation
Step 1
Wash, drain and trim asparagus; cut into 4 1/2" spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 tea. dill seed, 1 tea. mustard seed and six peppercorns.
In dutch oven, bring the water, vinegar, sugar and alt to a boil. Drain asparagus; pack in to jars to within 1/2" of top.
Carefully ladle hot mixture into hot pint jars, leaving 1/4" headspace.
Process for 20 minutes in a boiling water canner.