Pickled Asparagus?

PICKLED ASPARAGUS

1/4 tsp. cayenne

1 clove garlic

1 tbsp. dill seed or 1 head

2 1/2 c. vinegar

1/4 c. pickling salt

2 1/2 c. water

Pack clean asparagus into clean jars, add spices from above, pour vinegar mixture to 1/2 inch of top. Process boiling water bath in 10 minutes.

FOR BIG BATCHES:

10 c. water

1 c. salt

10 c. vinegar

Will do 7 quarts.

NOTE: 1 (20 pound) box of fresh asparagus makes about 10 quarts.

Pickled Asparagus

Ingredients

5 pint jars, washed and sterilized

10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4-inch spears

2 cups white vinegar

2 1/2 cups water

2 teaspoons mustard seed

1 tablespoon pickling spice, placed in a gauze bag

2 tablespoons canning (pickling) salt

Per jar:

Dash cayenne pepper

1/2 teaspoon dill weed or dill seed

1/2 clove garlic

1/2 jalapeno pepper, optional

1 onion slice

Instructions

Place asparagus spears in boiling water, and blanch for two minutes; drain and cool. Place dill, garlic, cayenne pepper, onion slice and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) into each jar.

Combine vinegar, water, mustard seed, canning salt and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag of spices and discard.

Pour brine over asparagus, and seal jars.

Place jars into canner of boiling water for 10 minutes. Cool.

Cook's note: Asparagus amount depends on how tightly it's packed into the jars. If you have any left over, cut and freeze in freezer bags.