We stumbled upon a great deal on asparagus this weekend, so we whipped up a batch of spicy asparagus. Base recipe is pretty simple:
4 cups cider vinegar
1 cup water
1/4 cup of salt. I use pickling salt
2 Tbl sugar
We did this and a half batch to get enough for the 6 jars (this recipe is good for 4 pints). Mix all together and heat to dissolve the salt and sugar.
In the jars we add 2 cloves garlic, 2 Thai Chiles, fresh dill, a pearl onion, whole pepper corns and celery seed. Fill with asparagus, pack tight and leave 1" headroom in jar. Pour hot liquid into jars, once again leave 1" headroom. Water bath for 15 mins.
The Mutley crew piled in the car to help dad get some more canning lids! The little one uses the big brothers as booster seats...