PICKLED ASPARAGUS
Steps:
- Wash, drain, trim asparagus. Cut & dry fit to jars, 1.5pint tall size desired (already too much trimmed pieces to discard, tried asp. end soup) and remainder of recipe tailored to 1.5 pint size. Blanch spears in jar batches in boiling water (approx 10sec) followed by ice bath. Prepare brine with water, vinegar, sugar and salt mixed until boiling in sauce pan. Load each prepared sterilized jar (dishwasher) and (& lids boiled water in sauce pan) with 1med size garlic clove, 1.5tsp dill seed, 1.5tsp mustard seed and 10 peppercorns. Additionally, I added a couple shakes of hot pepper flakes as well. Pack asparagus to jars to within 1/2in. of top of jar. Ladel hot brine to jars leaving 1/4in. head space. Tap out air bubbles, wipe rims, and adjust lids. Process in pre-warmed boiling water canner for 20min.
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