Pickled Asparagus
11 ingredients
7 steps
Ingredients
- 5 cloves garlic, sliced
- 15 allspice berries
- 30 black peppercorns
- 20 coriander seeds
- 5 pieces mace or 5 pieces nutmeg
- 12 teaspoon hot pepper flakes (optional)
- 3 lbs asparagus, trimmed to fit into 12-ounce jelly jars
- 2 12 cups white wine vinegar
- 2 12 cups water
- 2 12 teaspoons pickling salt
- 2 tablespoons sugar
Directions
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1Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5,12-ounce jelly jars.
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2Pack the asparagus vertically in the jars, tips down or up.
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3In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar.
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4Pour the hot liquid over the asparagus, leaving 1/2 inch headspace.
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5Close the jars with hot two-piece caps.
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6Process the jars for 10 minutes in a boiling-water bath, or pasteurize the jars for 30 minutes in water heated to 180 to 185 F.
-
7Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.
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