Pickled Asparagus

Brine:

3 quarts water
10 tbsp salt (not iodized)
2 quarts white vinegar
1 tbsp pickling spice
1 plump garlic for each jar of pickles

Combine water, vinegar, salt and spices in large kettle. Boil for 15 minutes. Strain to remove spices.

Wash, rinse and drain quart or pint jars. Fill with boiling water and let set until ready to fill.

Cur off tough stalk ends of 'grass' spears. Wash and blanche for 1 and 1/2 minutes. Chill immediately in ice water. Drain and dry.

Put spears in jars tips up! Add one clove garlic (cut in 1/3rds). Cover with hot brine. Seal with hot lids.

Let stand 2 to 3 weeks at room temperature before openning. Chill after opening.

Each jar holds approximately 16 to 19 spears. The brine makes approximately 10 quarts.

Recipe submitted by Vikki Murphy.

Recipe submitted in 1984.

The Pickled Asparagus recipe appeared in the Relishes and Pickles chapter of the 1984 Herron Island Cookbook.

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Additional Information
Recipes in the Pickles and Relish Chapter
Recipes Submitted by Vikki Murphy


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