Spring brings asparagus and I wait till the markets run the 'special' lead in price to score some. Most stores around here are still at about $3 a pound so was happy to find some at $1.68 a pound for Easter meals. Love the pickled spears in Bloody Mary's or just outta the jar as a snack with a sandwich. The spears were long so were cut to fit the pint jars and then I pickled up the spear pieces so as not to waste anything. I like mine SPICY so used a peppercorn medley plus 2-3 dried red peppers in each, mustard seed and celery seed and, of course, garlic.
4#'s asparagus
4 cups cider vinegar
1 cup water
1/4 cup of salt. I use pickling salt
2 Tbl sugar
Garlic cloves, celery seed, mustard seed, peppercorns
Heat wet ingredients to dissolve salt & sugar. Cut asparagus to fit jars with about 1" of space at the top left. I used a tsp of celery, mustard and peppercorns in each jar plus 2-3 red peppers in each jar and 1-2 toes of garlic in each jar. Adjust each ingredient to your own taste. Fill jars with juice, water bath for 15 minutes. I had to make more juice for the spears, the amount listed is good for about 4 pints.
4#'s asparagus
4 cups cider vinegar
1 cup water
1/4 cup of salt. I use pickling salt
2 Tbl sugar
Garlic cloves, celery seed, mustard seed, peppercorns
Heat wet ingredients to dissolve salt & sugar. Cut asparagus to fit jars with about 1" of space at the top left. I used a tsp of celery, mustard and peppercorns in each jar plus 2-3 red peppers in each jar and 1-2 toes of garlic in each jar. Adjust each ingredient to your own taste. Fill jars with juice, water bath for 15 minutes. I had to make more juice for the spears, the amount listed is good for about 4 pints.
