Pickled Asparagus Spears
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This recipe makes 6 cups servings
Nutritional Info |
|
|---|---|
| Per spear: about | - |
| cal | 3 |
| pro | 0 |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 |
| chol | 0 mg |
| sodium | 33 mg |
| % RDI: | - |
| iron | 1 |
| vit A | 1 |
| vit C | 2 |
| folate | 7 |
Since you'll have leftover asparagus trimmings after fitting the stalks into jars, use them in omelettes, soups and stir-fries. Discard tough, woody ends.
Ingredients
- 4 lb asparagus, (about 4 bunches)
- 12 sprigs fresh dill
- 6 cloves garlic
- 1 tbsp mustard seeds
- 2 cups white vinegar
- 2 cups water
- 2 tbsp granulated sugar
- 1 tbsp pickling salt
Preparation
Trim asparagus spears to fit into 2-cup (500 mL) wide-mouth canning jars, leaving 3/4-inch (2 cm) headspace.
Into each of three 2-cup (500 mL) canning jars, pack 4 sprigs dill, 2 cloves garlic and 1 tsp (5 mL) mustard seeds. Tightly pack in asparagus, tips down.
In saucepan, bring vinegar, water, sugar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Into each of three 2-cup (500 mL) canning jars, pack 4 sprigs dill, 2 cloves garlic and 1 tsp (5 mL) mustard seeds. Tightly pack in asparagus, tips down.
In saucepan, bring vinegar, water, sugar and salt to boil; reduce heat and simmer for 3 minutes. Pour into each jar, leaving 1/2-inch (1 cm) headspace.
Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Source : Canadian Living Magazine: August 2008
- Keywords : Condiments/sauces; Asparagus; Boil;
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