Tuesday, June 9, 2009

Pickled Asparagus

8 c vinegar
8 c water
4 t sugar
2 t pepper
8 t salt
2 t dill
1-2 cloves garlic per quart
2 or more dried Japanese red peppers per quart

Wash asparagus in cool water. Cut into spears (6" for quarts, 4" for pints)

Combine vinegar, water, sugar, salt, pepper and dill. Heat to a boil.

Pack asparagus tightly into jars with tips down. Put 1-2 cloves of garlic and 2 or more red peppers into each jar (the more red peppers the hotter the asparagus). Cover with boiling brine to within 1/2 inch from top of jar. Clean the rim of each jar and seal with lid.

Process in boiling water for 10 minutes.

It's asparagus season! What are you waiting for? (Recipe courtesy of katewood, a commenter on sfgate.com)

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