Pickled Asparagus

My cousin Kim gave me this recipe. I haven't tasted it, but Mom had a jar from Kim last year and she said it was quite tasty.

Ingredients

5 pint jars, washed and sterilized

10 pounds fresh asparagus, washed, cleaned and cut into 4-3/4" spears

2 cups white vinegar

2-1/2 cups water

2 tsp mustard seed

1 tbsp pickling spice, placed in a gauze bag

2 tbsp pickling salt

Per jar:

Dash cayenne pepper

1/2 tsp dill weed or dill seed

1/2 clove garlic

1/2 jalapeno pepper, optional

1 onion slice

Place asparagus spears in boiling water and blanch for two minutes; drain and cool.

Place dill, garlic, cayenne pepper, onion slice and jalapeño pepper into bottom of each jar. Pack asparagus spears upright into each jar.

Combine vinegar, water, mustard seed, canning salt and bag of pickling spice into saucepan and boil for 15 minutes. Remove bag of spices and discard.

Pour brine over asparagus, and seal jars.

Place jars into canner of boiling water for 10 minutes. Cool.

Cook's Notes: We made 4 quarts and 3 pints of pickles from 10 lb of asparagus. We had to triple to ingredients for the brine. All the stalks were trimmed, blanched, and frozen for use in casseroles and soups. Can't wait to try them.

Comments

A Taste of Canada ~ Fiddleheads

I do enjoy fiddleheads. They have a green bean-y, asparagus-like, pea-ish taste and they are just fun to look at. From Chateline Magazine: HOW-TO It’s Almost Fiddlehead Season! Here’s How To Cook This Springtime Veggie Properly Fiddleheads are a Canadian delicacy, but undercooking them can lead to food poisoning by Amy Grief Updated Apr 9, 2019 Fiddlehead season is short, so when you see the adorable green curlicues at your grocery store or farmers’ market, buy them while you can. Before chowing down on these little springtime delicacies, there’s a few things you should know first since fiddleheads can cause food poisoning if they’re not cooked properly. What are fiddleheads? These tightly curled coils are ostrich fern fronds. They start appearing in late April and early May in Ontario, Quebec, Nova Scotia and New Brunswick and are usually found in forests, marshes and by rivers and streams. Taste-wise, fiddleheads, which are popular amongst food foragers, are...

Week #2 Challenge: Paper . . . and I mean ALL of your paper.

Annual Organization Challenge Week #2 How did you make out with last week's challenge? Did you find your work table? Here's this week's challenge: Your challenge this week is to S.P.A.C.E. your paper - - and I mean ALL of your paper: cardstock, patterned paper, specialty papers, and all those SCRAPS! SORT: Bring all of your paper to one area. Sort it all into piles: KEEP, SELL, DONATE, TRASH PURGE: bag up, and assign a price to paper bundles that you want to SELL at a garage sale or online, and put the bags in the garage sale box. Throw out the TRASH pile. Bag up the DONATE pile and immediately make arrangements for drop-off/pick-up or put in your vehicle. ASSIGN: separate your paper into categories that make sense to you. For example, you may want to divide it simply into cardstock and patterned paper. If you have a huge stash of paper, you may want to divide it by colour, theme, or manufacturer. **Another way to...

Journal Prompt ~ One Thing You Do Really Well

Name one thing you do really well . . . One thing I do really well is solve crossword puzzles.

In My World

Search This Blog