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“From indianapublicmedia.org.”
READY IN:
25mins
SERVES:
32
YIELD:
8 pints
UNITS:
US

Ingredients Nutrition

Directions

  1. Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.
  2. Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.
  3. In a saucepan, combine vinegar, water, and salt; heat to boiling.
  4. Pour boiling mixture over asparagus, leaving the 1/2 inch head space.
  5. Use a plastic knife to release any air bubbles and seal jars.
  6. Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.

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