MARCEIL'S PICKLED ASPARAGUS

MARCEIL'S PICKLED ASPARAGUS image

Number Of Ingredients 20

PINTS
1 fresh dill sprig or 1/8 teaspoon dill
1 small clove garlic peeled
1/4 teaspoon mustard seed
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup of white vinegar
1/2 cup water
sprinkle of black pepper
QUARTS
2 dill sprigs or 1/4 teaspoon dill
2 small cloves garlic peeled
1/2 teaspoon mustard seed
1/4 teaspoon red pepper flakes
1 teaspoon salt
6 tablespoons sugar
1 cup white vinegar
1 cup water
black pepper

Steps:

PART 1 1. wash asparagus in cold water 2. trim length so that spears are no higher than 1/2 inch from top of jar 3. In each jar, place one dill sprig, one garlic clove, 1/4 teaspoon mustard seed and 1/8 teaspoon red pepper flakes. 4. Pack asparagus spears, tips down into jars as tightly as possible, leaving 1/2 inch of head space. PART 2 1. bring vinegar, water and sugar to boil, stirring until salt dissolves. 2. bring water in canner to a rolling boil 3. place canning lids in a heat-proof dish; pouring boiling water over them and allowing to soak until needed. 4. Ladle brine over asparagus, leaving 1/4 inch head space 5. wipe jar rims with a clean cloth 6. place warm lids on jars, and tighten with rings. PART 3 1. process 10 minutes in boiling water bath. 2. cool in draft-free area for 12 hours undisturbed. 3. check to see that the jars have sealed properly. 4. store in a cool dark place. 5. for best flavor wait 6 weeks before opening.