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Pickled Asparagus

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Pickled asparagus is one of those preserves that you frequently see on the shelves of gourmet markets for $12 a jar. Its outrageously high priced for something you can harvest for free every spring, which puts me in sort of a pickle... So, I pickled my own and so can you!

Ingredients and Supplies:
6 pounds asparagus
5 cups white vinegar
5 cups cup water
5 teaspoons pickling salt
6 teaspoons fresh dill, chopped
6 teaspoons mustard seeds
6 cloves garlic, peeled
1 lemon, sliced and seeded
6 12-ounce mason jars with lids and bands, sterilized in dishwasher or canning pot
canning pot
 
 
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Step 1: Get that water boiling

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Fill canning pot with enough water to cover jars with 1 inch of water and bring to a boil on stove top.

Sterilize jars in dishwasher or on stove top. Place the lids in a small saucepan and cover in water. Bring to a boil and then turn heat to low and let sit.

Step 2: Blanch and Bathe

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Trim asparagus to fit the jar. Cut them short enough that when they rest in the jar there is about 3/4 inch to the rim. Save the bottoms of the asparagus for another use.

Blanch your asparagus in boiling water for 10 seconds and then place in ice water.






Step 3: Fill jars

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Pour water, vinegar, and salt into a saucepan, bring to a boil.

Fill each jar with 1 tsp mustard seed, 1 tsp fresh dill chopped, 1 clove garlic whole or chopped, 1 slice lemon. Then pack the jars with blanched asparagus. I like tip up but it doesn't matter.

dmorelli631 year ago
We make ours with hot peppers. The hotter the better!!
Yum! I love pickled asparagus. :D
ve2vfd1 year ago
This looks absolutely delicious and when local asparagus will be in season here this summer I'll have to make batch.
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