Pickled Asparagus Spears
Ingredients
|
6 lbs. fresh asparagus 6 garlic cloves 6 tsp. dill seed 6 tsp. mustard seed whole peppercorns |
2 quarts water 2-1/2 cups white vinegar 1/2 cup sugar 3 Tbsp. canning salt |
Directions
- Wash, drain, and trim asparagus into 5-inch spears.
- Put spears in a large bowl and cover with ice water.
- In each of six pint jars (washed and rinsed), place 1 clove of garlic,
1 tsp. dill seed, 1 tsp. mustard seed, and 10 peppercorns.
- In a kettle, bring water, vinegar, sugar, and salt to a boil.
- Drain asparagus and pack into jars, staying 1/2 inch from top.
- Ladle boiling liquid over asparagus, leaving 1/4 inch space in jar.
- Put on lids and rings. Process for 20 minutes in boiling water bath.
- Remove jars to cool.
| 2007-2009 Recipe Index |
Some of the items you will find this week at the market include: banana peppers, basil, beef brats, beets, bell peppers, bell peppers, bok choy, broccoli, cabbage, carrots, catfish, cheese, cherry tomatoes, chocolate white espresso cookies, cupcakes, dilly beans, edamame and so much more! Next week at the market Stram’s Fresh Fish will return (and then every two weeks after that). Jimmy Hudson says to watch out for sweet potatoes in the fall, plus he will bring okra and Jerusalem artichokes to the next market. Polly from Polly Janes Pickles and Jams has a unique thing going in that she uses vegetables purchased from NFM vendors to make her products. The vendors at your Northside Farmers Market appreciate your business. Their hard work provides all of us with fresh, local, nutritious food! |
Market, Inc., Madison, WI
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