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REC: Penny's Northwest Pickled Asparagus

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5504 posts
Joined: Dec 9, 2005


Posted to Thread #10 at 12:04 am on Mar 22, 2006

* Exported from MasterCook *


Recipe By : Penny Evans
Serving Size : 2 Preparation Time :0:00
Categories : Dawn's Recipe

Amount Measure Ingredient -- Preparation Method
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2 pounds fresh asparagus
1 teaspoon dill seed
1 teaspoon mustard seed
1/8 bunch fresh dill, -- if
1/2 teaspoon red pepper flakes,
2 chili peppers
4 cloves garlic
2/3 cup white vinegar
2/3 cup water
2 teaspoons sugar
1 teaspoon plain salt or canning

Place asparagus into pint jars. Into each jar place: Divide the herbs and spices equally among the two pint jars (or all into on container). Pour boiling mixture over asparagus. Put covers on jars and place in hot bath. Boil 20 min. for pts. and 25 min. for qts. The given liquid mixture makes enough for 6pts. or 3qts., but plan on being able to make more, just in case. Makes 2 pints.
This may also be made in one or two large glass containers. Follow directions for making pickles. Let sit on counter for 2 days. Place jar in refrigerator. Pickles will keep indefinitely in refrigerator.
Dnote: I usually increase to 1/2 tsp red pepper flakes per jar, and make extra brine just to make sure I have enough when I am filling the jars. This brine is also good for pickled garlic, baby carrots, brussel sprouts, and okra. I am sure it would be good with almost any vegetable you would like to pickle. Just adjust the processing time accordingly.
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