Canned dill pickle asparagus

Name: Canned dill pickle asparagus
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 5 lb Asparagus; 3 tbsp Pickling Spice; 4 tsp Red Pepper; 14 tbsp Salt; 4 each Garlic Clove; 4 each Empty Quart Canning Jars; 7 tbsp Dill Weed; 2 quart White Vinegar; 2 quart Water

Jim @cook_3956311

Pendleton, Oregon

My grandmother passed this one on to me. Thanks Nana :)

Jim @cook_3956311

Pendleton, Oregon

My grandmother passed this one on to me. Thanks Nana :)

Saved

Ingredients

30 mins

4 servings

5 lbAsparagus
3 tbspPickling Spice
4 tspRed Pepper
14 tbspSalt
4 eachGarlic Clove
4 eachEmpty Quart Canning Jars
7 tbspDill Weed
2 quartWhite Vinegar
2 quartWater

Saved

Steps

30 mins

1

Combine the water and vinegar and start to boil with 10 tablespoons of salt.
2

Remove the cloves from the pickling spice. Add the pickling spice to water and vinegar. Also add 3 teaspoons dill weed. Add 1ea tsp dill to each jar.
3

Add 1 teaspoon of red pepper to water and vinegar if you want pepper. Also 1 teaspoon of pepper to each jar of you want.
4

Put Asparagus into jars head down. Add 1 clove of garlic each.
5

Add 1 tablespoon of salt to each jar.
6

Once brine has been at a rolling boil for at least 10 minutes, strain spice out. Add to asparagus jars, seal hand tight and sit for 3 weeks. G2g