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Canned Pickled Asparagus w/ Mustard Seed
Nb persons: 0
Yield: 3 pints
Preparation time:
Total time:
Source: Sherri Brooks "Put em Up"
| 4 lbs | asparagus, washed & dried |
| 4 cups | cider vinegar |
| 1 cup | water |
| 1/4 cup | salt,, (pickling salt) |
| 2 Tbs | sugar |
| 4 | garlic cloves, sliced |
| 1 Tbs | celery seed |
| 1 Tbs | mustard seed |
| 1 tsp | peppercorns |
Combine the vinegar, water, salt, and sugar in a medium nonreactive saucepan. Bring the brine to a low boil, stirring to dissolve the salt and sugar, and then remove from the heat.
Trim the asparagus to lengths 1" shorter than your pint jars and pack vertically into the clean, hot jars. Divide the garlic, celery seed, mustard seed and peppercorns among the jars. Pour hot brine over the asparagus to cover by 1/2". Leave 1/2" headspace. Release trapped air. Wipe the rims clean; center lids on jars and screw on jar bands.
Process jars using boiling water method for 16 minutes (make sure there is at least 1" of water above the jars!). Turn off heat and let jars sit for 5 minutes. Remove jars and let sit (on a cloth covered surface) for 24 hours. Check seals, then store in a cool, dark place. Good for up to 1 year.
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