Pickled Asparagus

posted by bill 05-07-98 9:05 PM

Pickled Asparagus

6 lbs. washed asparagus
2 fresh dill seed heads or 2 tsp. dried dill weed
6 cloves garlic (optional)
2 Tbsp. mixed pickling spice
1/2 tsp. pickling salt (coarse or Kosher)
2 Cups white vinegar
6 Cups water


Cut asparagus into jar lengths. Drop into boiling water don't cook, this is just to bring out the colour!

Put in dill seed heads or dried dill weed, 1 tsp. pickling spice and a clove or two of garlic into sterilized jars. Pack drained asparagus into jars.

Bring salt,vinegar and water to a boil. Pour boiling brine over asparagus in jars and seal with hot rings and lids.

Let stand 3 weeks before using.

For a stronger brine, use 1/2 Cup salt, 3 Cups vinegar and 6 Cups water.

This recipe courtesy of Marion Sutcliffe, "Sutcliffe Farms", Creston, British Columbia, Canada

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