Julie's Spicy Pickled Asparagus

Chef #782749 Photogardener's Note:

We like pickled asparagus in our Bloody Mary drinks and on a relish tray. This is a recipe we have used for years.

• Total Time: 50 mins
• Prep Time: 25 mins
• Cook Time: 25 mins

Ingredients:

Serves: 4

Yield: 7.0

• 3 lbs fresh asparagus, washed and hard bottoms snapped
• 1 large onion, thin sliced
• 14 pieces garlic
• 2 teaspoons dry dill weed
• 1/2 dried hot pepper, seeds removed
• 3 cups cider vinegar
• 3 tablespoons pickling salt
• 3 cups water

Directions:

1. Sterilize 7 pint canning jars,lids & rings. Keep warm & clean.
2. Wash any sand from asparagus and cut to fit jars.
3. Place asparagus,onion 2 pieces of garlic, 1/4 teaspoons dill and the pepper into each jar.
4. Into a pan place vinegar, water and salt. Place on high heat and bring to a boil for 5 minute.
5. Pour some of the vinegar solution into each jar. Slide a knife carefully around the filled jar to release any air bubbles. Wipe rims and jar sides clean and place lid and ring on and hand tighten. Place on a rack into a boiling water bath,making sure lids are covered with 1 inch of water,bring water to another boil and time for 20 minutes.
6. Carefully remove and place onto a towel to cool. Ready to eat in one month or later.

Reviews

[tiko11]

Great Job Julie! You know your stuff.