Grandma Rosie's Pickled Asparagus

"Spring time in a jar!!!"
 
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Ready In:
24hrs 45mins
Ingredients:
10
Yields:
6 Quart jars
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ingredients

  • 6 bunches asparagus
  • 12 garlic cloves, peeled and cut in half
  • 3 large carrots, peeled and cut into strips
  • 6 sprigs fresh dill
  • 6 serrano peppers, with a slice in the tip
  • 1 (15 ounce) can fancy whole spears baby sweet corn cobs, drained
  • 7 tablespoons canning salt
  • 2 quarts water
  • 2 quarts white vinegar
  • 3 tablespoons pickling spices, all cloves removed
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directions

  • Trim asparagus to fit into a 1 quart jar. Leave top rubberband on to keep bunches together.
  • Blanch in boiling water for no more than 1 min.(If using really skinny asparagus skip the blanching and wash the stalks in cold water.).
  • Remove and cool in an ice bath. Drain on paper towels.
  • Place 1 bunch of asparagus, 1 spring of dill, 1 serrano pepper, and 4 halves of garlic in each jar.
  • Place as many carrots and baby corn in each jar that you like, untill everthing is tightly packed.
  • Bring the water, vinegar, salt, and pickling spice wrapped in cheese cloth to a boil in a large non-reactive kettle for 15 minutes.
  • Pour hot liquid into jars leaving 1/2 inch headspace.
  • Tap jars lghtly on counter to remover air bubbles.
  • Place jar lids into boiling water. Place lids on top of jars and screw on tightly.
  • Place jars in a boiling water canner (make sure water is boiling when you put the jars in).
  • Bring water back up to a boil. Cover canner with lid, and shut off the heat.
  • Leave jars in canner with the water for 24 hours.
  • Remove jars after 24 hours and check to see if they sealed.
  • Store any unsealed jars in fridge and eat within 10 days.
  • Store sealed jars for 2 weeks before eating to enhance flavor.
  • Enjoy all year long!

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