4 lbs. asparagus
7 whole garlic cloves, peeled
1-3/4 tsp. dried hot red pepper, crushed
3-1/2 tsp. dried dill seed
5 cups white vinegar
5 cups water
1/2 cup less 1 tbsp. canning salt
Wash asparagus and trim ends. Cut in lengths to allow them to stand uprights in pint jars. In each sterilized pint jar, place 1 garlic clove, 1/4 tsp. crushed dried red pepper and 1/2 tsp dill seed. Tightly pack asparagus upright leaving 1-inch headroom.
In a large stainless steel kettle, combine vinegar, water and salt; heat. When mixture boils, pour over asparagus, leaving 1/2-inch headroom. Adjust clean hot lids. Process in boiling-water bath for 10 minutes. Remove and cool.
Notes:No Description available
|Preparation Time:||45 min||Difficulty:||very simple|
|Portions:||1 portion||Amount:||7 pints|
|Country/Region:||Costs per Portion:|
|Last Updated:||Sun Feb 28 16:08:48 2010||viewed:||2464 times viewed|