Canned dill pickle asparagus
- 5 lb Asparagus
- 3 tbsp Pickling Spice
- 4 tsp Red Pepper
- 14 tbsp Salt
- 4 each Garlic Clove
- 4 each Empty Quart Canning Jars
- 7 tbsp Dill Weed
- 2 quart White Vinegar
- 2 quart Water
- Combine the water and vinegar and start to boil with 10 tablespoons of salt.
- Remove the cloves from the pickling spice.
- Add the pickling spice to water and vinegar.
- Also add 3 teaspoons dill weed.
- Add 1ea tsp dill to each jar.
- Add 1 teaspoon of red pepper to water and vinegar if you want pepper.
- Also 1 teaspoon of pepper to each jar of you want.
- Put Asparagus into jars head down.
- Add 1 clove of garlic each.
- Add 1 tablespoon of salt to each jar.
- Once brine has been at a rolling boil for at least 10 minutes, strain spice out.
- Add to asparagus jars, seal hand tight and sit for 3 weeks.
- G2g
pickling spice, red pepper, salt, garlic, empty quart canning, white vinegar, water
Taken from cookpad.com/us/recipes/366145-canned-dill-pickle-asparagus (may not work)