Asparagus - Pickled - makes 3 pints

By á-47

Ingredients

• 2 1/2 cups white vinegar
• 2 cups water
• 1/3 cup sugar
• 1/4 cup canning salt
• 2 tea. crushed red pepper flakes
• 1 tea. pickling spice
• 3 1/4 lb. asparagus (about 3 large bunches)
• 6 dill springs
• 3 garlic cloves

Preparation

Step 1

Bring 2 cups water, vinegar, and next 4 ingredients to a boil in a 3 qt. stainless steel saucepan over medium high heat, stirring until sugar and salt dissolve.

Rinse asparagus; snap off and discard tough ends. Trim spears to 4" lengths (to fit jars). Place 2 dill springs and 1 garlic clove in each hot jar. Tightly pack asparagus, cut ends down, in jars, leaving 1/2" head space. Cover with hot pickling liquid, leaving 1/2" head space.

Seal and process in a hot waster bath 10 minutes.