Dill Pickled Asparagus
Wash and trim asparagus enough to fit into canning jars, add dill sprigs, about 2 per jar, garlic about 2-4 per jar and 1 teaspoon mustard seeds.
In pan bring to boil 2 cups pickling vinegar, 2 cups water, 2 tablespoons granulated sugar and 1 tablespoon pickling salt.
Reduce heat and simmer for 3 minutes.
Pour into jar and tighten lids.
Some people prefer to boil the jar in canner for 10 minutes I don't it takes the crispness out of the asparagus .
Check seals on jars once cooled.
Store for aprox. 1 month in cool dark place.
No comments:
Post a Comment