Pickled Asparagus With Dill Recipes

DILLY PICKLED ASPARAGUS

Steps:

• Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.

PICKLED ASPARAGUS WITH DILL

Steps:

• Clean and sterilize wide mouth canning jars.
• Clean garlic and pound with with chef's knife so it cracks a bit.
• Wash and clean asparagus.
• Remove tough bottom.
• Heck you know how to snap asparagus.
• Prepare it in lengths so it will fit into jars.
• Save the tender bottoms for dinner.
• Pack jars with some onion, garlic, dill and asparagus.
• The amount of each is up to your personal taste.
• This is the hardest part.
• Mix vinegar, water, and salt in a pot.
• Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
• Wipe any spills from lip of jars.
• Burp air bubbles from jars.
• Seal jars with lid and ring.
• Process jars in a canner (hot water bath).
• Make sure tops of jars are covered with 1 inch of water.
• Allow to boil 20 minutes.
• Start timing when water reaches a boil.
• Ready to eat in 4 to 6 weeks.

PICKLED ASPARAGUS

Steps:

• Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
• Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
• In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
• Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth, and seal with lids. Process in a boiling water bath for 10 minutes.
• Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.