Hot Pepper Pickled Asparagus
Ingredients:
6-8 pounds asparagus, cutting into jounce sized pieces*
six cloves garlic
six long, skinny hot peppers
six bay leaves
iii shallots, minced
iv 1/2 cups water
iv cups white vinegar
1 loving cup cider vinegar
1/3 loving cup pickling salt
iii teaspoons dark 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 dark caraway)
Directions:
Bring the water, vinegar together with tabular array salt to a boil. Prep the lids/jars. Evenly split upwards all of the spices, peppers together with garlic betwixt six broad oral fissure pint jars**. Add the asparagus, leaving 1/4 inch headroom.
Pour inwards the vinegar mixture. Close the jars together with procedure for ten minutes inwards a hot H2O bath. Allow to sit 1 calendar week earlier eating.
*If yous desire to tin alone the rank half, salve the residual for something else.
**If yous accept 12 oz tall jelly jars yous tin forcefulness out larger stalks. I couldn't uncovering them.
Yield: well-nigh six broad oral fissure pints's worth of asparagus rank halves. I went ahead together with pickled the bottom halves together with that yielded closed to other iv broad oral fissure pints.
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