dilly pickled asparagus
6 lbs fesh asparagus
3 large garlic cloves halved
6 teaspoons dill seed
6 teaspoon mustard seed
36 whole peppercorns
2 quart water
2 1/2 cups white vinegar
1/2 cup sugar
3 tablespoon canning salt
wash . drain and trim the asparagus . cup into 4 1/2 in spears . discard ends or save them for another use ( i keep mine )
place aspargue in large container cover with ice water . in each of 6 1 pint jars place half of a garlic clove , 1 teaspoon of dill
seed . 1 teaspoon mustard seed and 6 peppercoirns
in a large pot ( I use a dutch oven ) bring water, vinegar, sugar, and salt to a boil . drain the asparagus pack into jars to within 1/2
inch of topladle boiling liquid over aspagus leaving 1/4 inch head space . adjust caps . process for 20 minutes in boiling water bath
remove jars to wire racks to cool completely
my dh loves the stuff i will make up another batch when or if the price goes down .