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Pickled Asparagus Spears with Tarragon
Posted by Terrytx 05-16-99 10:11 AM
* Exported from MasterCook *
Pickled Asparagus Spears with Tarragon
Recipe By : Canning by Sue & Bill Deeming
Serving Size : 1 Preparation Time :0:00
Categories : Canning And Preserving
Amount Measure Ingredient -- Preparation Method
4 pounds asparagus
1 medium onion -- peeled
1/4 cup pickling salt
2 quarts water
3 cups white wine vinegar
1 1/2 cups water
1/4 cup sugar
4 teaspoons mixed pickling spices
5 teaspoons dried leaf tarragon
20 black peppercorns
Wash asparagus. Cut off stem ends so stalks are 1/2" shorter than jars; set aside.
Cut onion in half top to bottom. Place cut-side down on a cutting board and cut into thin slices; separate into half rings.
In a large bowl, stir pickling salt into 2 quarts water until dissolved.Add asparagus and onion; cover with a towel. Let stand 10-12 hours.
Wash 5 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer suggests.
Drain vegetables; discard brine.
In a medium saucepan, combine vinegar, 1-1/2 cups water and sugar. Bring to a boil over high heat.
Into each hot jar, spoon 1 tsp. mixed pickling spices, 1 tsp. tarragon and 4 peppercorns. Divide onion slices among jars. Tightly pack asparagus spears into 1 jar at a time, stem-ends down. Add boiling vinegar mixture, leaving 1/2" headspace. Release trapped air and wipe rims with clean damp cloth and attach lids.
Place jars in canner and process in boiling water bath for 20 min.
Yield: 5 pints.
