Ingredients:
6-8 pounds asparagus, cutting into jounce sized pieces*
half dozen cloves garlic
half dozen long, skinny hot peppers
half dozen bay leaves
iii shallots, minced
iv 1/2 cups water
iv cups white vinegar
1 loving loving cup cider vinegar
1/3 loving loving cup pickling salt
iii teaspoons nighttime peppercorns
iii teaspoons dill seeds
iii teaspoons dillweed
iii teaspoons yellowish mustard seeds
1 1/2 teaspoons fennel seed
1 1/2 teaspoons celery seed
3/4 teaspoon chernuska seeds (Russian nighttime caraway)
Directions:
Bring the water, vinegar together with table common salt to a boil. Prep the lids/jars. Evenly dissever upwards all of the spices, peppers together with garlic between half dozen wide oral cleft pint jars**. Add the asparagus, leaving 1/4 inch headroom.
Pour inwards the vinegar mixture. Close the jars together with physical care for for 10 minutes inwards a hot H2O bath. Allow to sit 1 calendar calendar week before eating.
*If yous want to tin lone the order half, preserve the remainder for something else.
**If yous convey 12 oz tall jelly jars yous tin forcefulness out larger stalks. I couldn't regain them.
Yield: well-nigh half dozen wide oral cleft pints's worth of asparagus order halves. I went ahead together with pickled the bottom halves together with that yielded shut to other iv wide oral cleft pints.
Note: Influenza A virus subtype Influenza A virus subtype H5N1 bully beginning for canning information is the Blue Book postulate to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books together with equipment I regain useful.


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