3 lbs ( about 8 cups) asparagus spears, washed and timmed
4 cloves of garlic, peeled
2 tsp pickling salt
12 whole black peppercorns
Instructions
Combine vinegar, water, sugar, and salt in a 2 quart saucepan and heat to a boil.
Pack the asparagus in 2 quart jars, leaving 1/2 inch headspace.
Divide the garlic, pickling spice and peppercorns between the 2 jars. Pour the hot vinegar mixture over the asparagus leaving /2 inch of headspace. cap and seal.
Process for 20 minutes in boiling water bath canner.
Remember spring as you serve these on lettuce leaves in the middle of winter, garnish with hard boiled egg slices and mustard mayo.
Originally Submitted
9/29/2012
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