June 08, 2011
Hot Pepper Pickled Asparagus
6-8 pounds asparagus, cut into jar sized pieces*
6 cloves garlic
6 long, skinny hot peppers
6 bay leaves
3 shallots, minced
4 1/2 cups water
4 cups white vinegar
1 cup cider vinegar
1/3 cup pickling salt
3 teaspoons black peppercorns
3 teaspoons dill seeds
3 teaspoons dillweed
3 teaspoons yellow mustard seeds
1 1/2 teaspoons fennel seed
1 1/2 teaspoons celery seed
3/4 teaspoon chernuska seeds (Russian black caraway)
Bring the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the spices, peppers and garlic between 6 wide mouth pint jars**. Add the asparagus, leaving 1/4 inch headroom.
Pour in the vinegar mixture. Close the jars and process for 10 minutes in a hot water bath. Allow to sit 1 week before eating.
*If you want to can only the top half, save the rest for something else.
**If you have 12 oz tall jelly jars you can can larger stalks. I couldn't find them.
Yield: about 6 wide mouth pints's worth of asparagus top halves. I went ahead and pickled the bottom halves and that yielded another 4 wide mouth pints.
Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.