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.
- Portion size 500 servings
- Credits : Canadian Living Magazine: August 2008
- 4 lbs asparagus (about 4 bunches)
- 12 fresh dill
- 6 cloves garlic
- 1 tablespoon mustard seeds
- 2 cups white vinegar
- 2 cups water
- 2 tablespoons granulated sugar
- 1 tablespoon pickling salt
MethodTrim 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.
Nutritional facts Per spear: about
- Sodium 33 mg
- Protein trace
- Calories 3.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g
- Iron 1.0
- Folate 7.0
- Vitamin A 1.0
- Vitamin C 2.0