This recipe averages approximately 6.5 pints per pound of asparagus.

 

5 lbs fresh asparagus (wash and trim stem)

Lots of Ice (to quick cool after blanching)

Garlic cloves

Chili peppers (dried red peppers)

Brine – combine ingredients and bring to a boil (this is a double batch)

3 quarts water

2 quarts white vinegar

10 tbsp pickling spice

10 tbsp pickling salt

 

Sanitize canning jars and keep hot.  Clean rings if necessary.  Simmer lids in boiling water.   Prepare brine and bring to boil.  Fill canning kettle and bring to a boil.  Fill blanching pot and bring to a boil.

 

Blanch asparagus 1 ½ minutes in boiling water, transfer immediately into ice water bath to FAST COOL.

 

Fill per pint jar:

1 clove garlic

1 red chili pepper (if spicy asparagus is desired)

Asparagus spears (cut to size)

Add brine to fill line (at top of neck of jar)

 

Clean jar rim with a paper towel with rubbing alcohol.  Place hot lid on jar rim, add ring & tighten.  Process jars in a hot water bath at boil for 15 minutes, cool completely.

 

NOTE: 10 tablespoons is slightly less than 2/3 cup