ASPARAGUS PICKLES (3 or 4 pints)
May is the month to put up the first pickles of the season…… asparagus.
Expensive pickles to buy, but so easy to do at home yourself.
Select large asparagus to pickle.
2 cups boiling water
2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon pepper
2 cups white vinegar.
Method: Wash asparagus, remove scales, if desired, cut into lengths
to fit standing up in the jar. Blanch or steam for 2 to 3 minutes and
immediately remove and submerge in ice water to stop the cooking.
Do not overcook.
Heat jars, caps, and lids in boiling water. Fill jars and adjust caps and
lids. Tips should not touch lids. Pour vinegar mixture over.
Place jars into large kettle of hot water and process 15 minutes, counting time from
when water returns to boil. Remove, tighten lids and cool.
Recipe from Washington Asparagus Growers P.O.Box 757, Sunnyside, WA