|
|
|
Pickled Asparagus For each 12 oz. canning jar:1 clove of garlic, slivered 1 hot red pepper or 1/2 tsp red pepper flakes 1/4 tsp salt, optional 1 tsp dill seeds 1 tsp oregano 1 tsp mustard seeds 1/2 tsp capers 1/2 tsp black peppercorns 1. Cut asparagus to fit jars. 2. Pack tightly, blunt ends down. (It helps to pack the larger asparagus first and use the slimmer ones to fill the gaps.) 3. Add seasonings to each jar. Heat the vinegar and water (a ratio or one to one) to boil. 4. Fill each jar to within 1/4 inch of the top. 5. Cap and water process 15 minutes after water returns to boil. |
|
|
Copyright 2005 Seasonal Chef
