Yield 6 pints (in wide mouth jars)
10 pounds fresh asparagus
6 large garlic cloves
3 Tablespoons pickling spice
3 teaspoons dill seed
(½ cup pickling salt)
(4 ½ cups white vinegar (5% acidity)
(4 ½ cups water)
Combine pickling salt, white vinegar, water in saucepan. Bring to a boil then turn down heat to simmer while preparing asparagus.
Sterilize 6 one pint jars.
Wash asparagus, snap off bottom ends so they are just at a height to stand up in the wide mouth pint jar with the tip below the rim.
Place ½ tablespoon pickling spice and ½ teaspoon of dill seed in the bottom of each of the 6 jars.
Add one peeled garlic clove to each jar.
Pack the jars with asparagus, standing with the tips up.
Cover with the boiling hot salt/white vinegar/water brine, leaving 1 “ at the top.
Run a clean knife down inside the jar to let any air bubble out.
Place new lids in small pan of boiling water for 2 minutes then, using tongs, place one on each of the jars. Put the rings on and tighten.
Put all the jars in a pre hot water bath for 5 minutes. Using jar lifters introduce them to the boiling hot canning bath, making sure they are covered by 1” to 2” of water.
Return to boiling, set the timer for 10 minutes.
Turn off and let sit for 5 minutes then remove from the boiling water bath and place on wooden racks to cool overnight.
Next morning tap the lids with a pen to test the seal—listen for a heavy “plunk” sound to confirm they are sealed.