Pickled Asparagus Recipe
This particular recipe is adapted from the Pickled Asparagus with Mustard Seed recipe found in Put ‘em Up! by Sherri Brooks Vinton. I was fortunate to hear Ms. Brooks-Vinton speak at the Mother Earth News Fair a few years ago. She was friendly and engaging with an obvious love of all things preserving. Yield 3 quarts.
8 lbs. asparagus, washed and trimmed
8 cups cider vinegar
2 cups water
1/2 cup pickling salt
1/4 cup sugar
3 garlic cloves
2 tbsp celery seed
2 tbsp mustard seed
2 tsp peppercorns
Trim the asparagus to lengths about 1 inch shorter than the quart jars. Tip the clean jars on their side and pack with the asparagus. Note: I use tongs for this step. Add one peeled garlic clove to each jar. In a medium saucepan (not aluminum) combine vinegar, water, salt, sugar, celery seed, mustard seed, and peppercorns. Bring to a boil, stirring to dissolve the sugar and salt. Remove from heat. Using a ladle and funnel, fill the jars with the water/vinegar brine mix. Leave 1/2 inch of head space. Carefully run a nonmetallic utensil down inside of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Process in boiling water canner for 20 minutes. Remove from canner. Let the jars cool, undisturbed, for 24 hours. Make sure jars have sealed, remove screw bands, and store in a cool, dark place. Let sit for 2-3 weeks before enjoying!
Read more: http://www.motherearthnews.com/real-food/pickled-asparagus-zbcz1406.aspx#ixzz34HFTzBnv
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