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Pickled Asparagus Recipe
Blue ribbon/top of class
Skamania County Fair, Stevenson, Washington 1997 & 1998
Makes 1 jar, easily multiplied
Takes about 2 lbs per jar
Wash asparagus and snap off tough ends. Wash pint jar & prepare lids. Trim stalks of asparagus to fit jar leaving 1/2" headspace. Add to jar 1 teaspoon dill weed
2 teaspoons picklig salt
1 clove garlic
Pack jar with aspsragus (I prefer tops up)
Fill jar halfway with white vinegar then fill with boiling water leaving 1/2" headspace.
Seal and adjust lid.
Process in BWB canner for 10 minutes.
I let them sit for 6 weeks to develop flavor.
I save the trimmed pieces and pickle as well, wonderful in pasta salad.
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