Spicy Pickled Asparagus Spears
By Booper-2
Picture is from flamingomusings.com here: http://flamingomusings.com/2010/05/can-jam-5-asparagus.html
- 6
4.5/5
(12 Votes)
Ingredients
- 9 pounds asparagus, (about 9 bunches)
- 36 sprigs fresh dill
- 16 cloves garlic
- 8 teaspoons mustard seeds
- 5 cups white vinegar
- 8 cups water
- 4 teaspoons cayenne pepper
- 8 jalapenos cut in half leave seeds in.
- 2/3 cups pickling salt
Preparation
Step 1
Trim asparagus spears to fit into 8 (1 Litre) wide-mouth canning jars, leaving 3/4-inch (2 cm) headspace.
Into each of eight(1 Litre)wide mouth canning jars, pack 4 sprigs dill, 2 cloves garlic , 1 tsp (5 mL) mustard seeds, 2 halves jalapeno. Tightly pack in asparagus, tips down.
In saucepan, bring vinegar, water and cayenne pepper, pickling salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 5 minutes.