Pickled asparagus rivals the most crunchy little gherkins out there. Cold out of the refrigerator, they are an irresistible treat for the pickle lover!
I prefer to can my pickled asparagus in half pints, stems only, leaving the tender tips for a special dinner. The recipe below is from the Ball Blue Book (2008). page 54.
Pickled Asparagus - yields 5 pints
5 pounds asparagus
1/4 up plus 1 teaspoon canning salt
2 teaspoons mixed pickling spices (without cloves) ~ this is up to taste can can be varied depending on preference
1 1/4 cup vinegar
1 1/4 cup water
5 cloves garlic
Trim rough ends and scales from asparagus, set aside. Combine salt, spices, vinegar and water in sauce pot. Bring to a boil and boil for 15 minutes. Blanche asparagus in boiling water for 1 to 1 1/2 minutes. Cool in ice water. (I do not blanch my asparagus). Pack asparagus in hot jars, leaving 1/4 inch headspace. Add garlic to each jar (I also add peppercorns). Ladle hot liquid over asparagus, leaving 1/4 head space. Remove air bubbles. Adjust lids and bands. Process 10 minutes in boiling water canner. (I do mine for 15 minutes)
Try to fight off the temptation of opening a jar too soon. They are best after they sat for at least 10 days.
Got leftover brine? Submerge hard boiled eggs in, store in fridge, and enjoy pickled eggs.
16 май 2021
