Sunday, June 6, 2010

about those pickles

I told you I'd pass this recipe on ages ago. Asparagus season is practically over now too, so I'm sorry. Really I am.
I modified the recipe a bit mostly in that I found I needed tons more of the liquid than it called for. We started eating them a week after canning and they were fantastic. A few weeks later they are still splendid.
4 lbs. asparagus, tough ends trimmed and cut to fit in your jars with a 3/4" headspace (halved worked for mine)
4 T finely chopped red bell pepper
2 T finely chopped green bell pepper
2 T finely chopped jalapeno or other hot pepper
3 T chopped garlic
10 cups white vinegar
5 1/3 c water
5 1/3 c sugar (your liquid will discolor slightly if you use non-white cane sugar like I did)
4 t canning salt (kosher salt is acceptable)
2 T dill seeds
2 T mustard seeds

Place asparagus in a dish and cover with ice water and refrigerate for an hour. Meanwhile prepare 6-7 pint jars.

In a small bowl, combine all the peppers and the garlic. Place 2 T of the pepper mixture and 1 tsp each dill and mustard seeds into each jar.

In a large saucepan, combine the vinegar, water, sugar and salt. Stir and bring to a boil. Reduce heat and boil gently for 5 minutes. Add the drained asparagus and return to a boil. Cook only until asparagus is heated through (under 2 minutes).

Pack asparagus into hot jars and ladle the hot liquid into each jar leaving 1/2" headspace. Make sure to remove any air bubbles. Clean rim if needed and close the jars.
Place jars in a canner or very large pot and cover completely with water. Bring to a boil and process for 10 minutes. Remove jars without tipping and allow to cool.

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