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- 6 pounds asparagus
- 5 cups white vinegar
- 5 cups cup water
- 5 teaspoons pickling salt
- 6 teaspoons fresh dill, chopped
- 6 teaspoons mustard seeds
- 6 cloves garlic, peeled
- 1 lemon, sliced and seeded
- Fill canning pot with enough water to cover jars with 1 inch of water and bring to a boil on stove top.
- Sterilize jars in dishwasher or on stove top. Place the lids in a small saucepan and cover in water. Bring to a boil and then turn heat to low and let sit.
- Trim asparagus to fit the jar. Cut them short enough that when they rest in the jar there is about 3/4 inch to the rim. Save the bottoms of the asparagus for another use.
- Blanch your asparagus in boiling water for 10 seconds and then place in ice water.
- Pour water, vinegar, and salt into a saucepan, bring to a boil.
- Fill each jar with 1 tsp mustard seed, 1 tsp fresh dill chopped, 1 clove garlic whole or chopped, 1 slice lemon. Then pack the jars with blanched asparagus.
- Pour the boiling vinegar solution into the jars leaving a 1/2 inch head space. Use a clean rag to wipe the rip of each jar. Lift a lid from the hot water. Place the lid on the top of a jar. Place a band over the lid and screw down with your fingertips. Repeat with the rest of the jars.
- Lower the full jars into the boiling water bath. The water will temporarily stop boiling as you add the jars. Wait until the water is boiling and then set a timer for 10 minutes. After ten minutes of boiling, lift the jars from the boiling water. Let cool on the counter.
- Open in four weeks and enjoy! Pickled asparagus if good for at least one year
Recipe and Photo Courtesy of AllCapps on instructables.com / CC BY-NC-SA