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Pickled Asparagus

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Ingredients
  • 5 large garlic cloves, sliced
  • 15 allspice berries
  • 30 black peppercorns
  • 20 coriander seeds
  • 5 small pieces of mace or nutmeg
  • 1/2 tsp hot pepper flakes (optional)
  • about 3 lbs asparagus, trimmed to fit 12-oz jelly jars
  • 2 1/2 cups white wine vinegar
  • 2 1/2 cups water
  • 2 1/2 tsps pickling salt
  • 2 Tb sugar
Instructions

makes 5 12-oz jars. Divide the garlic, allspice, peppercorns, coriander, mace or nutmeg, and pepper flakes (if you're using them) among 5 12-oz jelly jars. Pack the asparagus vertically in the jars, tips down or up. In a nonreactive saucepan, bring to a boil the vinegar, water, salt, and sugar, stirring to dissolve the salt and sugar. Pour the hot liquid over the asparagus, leaving 1/2 inch headspace. CLose the jars with hot two-piece caps. Process the jars for 10 min. in a boiling water bath, or pasteurize the jars for 30 min in water heated to 180 to 185 degrees F. Store the cooled jars in a cool, dry, dark place for at least 3 weeks before eating the asparagus.

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