Pickled Asparagus

The first spring vegetable to go on sale at the market is asparagus. And when it does, we buy pounds of it and make pickled asparagus. We place sliced garlic and spices in each jar to infuse this flavor into the pickles.  Processing in a water bath makes this recipe relatively easy. Then, we can enjoy the results of our labor long into the summer when the price of asparagus soars again.

INGREDIENTS

6 - 8 cloves of garlic, roughly chopped, not minced
30 black peppercorns
30 mustard seeds
1/2 teaspoon red pepper flakes
About 3 pounds asparagus
2 1/2 cups white vinegar
2 1/2 cups water
2 1/2 teaspoons pickling salt
2 Tablespoons sugar



SPECIAL EQUIPMENT NEEDED

Tall canning jars, lids and seals
A large pot for processing as a water bath

INSTRUCTIONS

Fill a large canning pot with water and place on stove on high heat to bring to boil. Reduce heat to medium-high once it begins to boil. The water should be boiling when you add the filled jars for processing.

In smaller pot combine vinegar, sugar and canning salt. Bring to boil.

Wash asparagus thoroughly and place on towel to drain.
Measure the length of spear needed to fit in jar, allowing for 1/2 inch headspace.
Cut all spears to this length.

Divide sliced garlic and spices among the canning jars. Place asparagus in the jars, tips up or down as you wish.  Pour boiling vinegar mixture into each jar, leaving 1/2 inch head space.  Top with canning lid that has been soaked in warm water to soften the rubber ring. Screw lid on tightly.
Place in boiling water bath for 15  minutes processing time. Remove from water bath and allow to cool on counter.
Store the cooled jar in a cool dry place for at least 3 weeks before eating the asparagus.