Asparagus is on sale at Safeway…and I’m down to one jar of pickled asparagus in the pantry… so I bought 25 or so pounds and have jumped in a little deeper to the canning chaos.
I have so many tomatoes left it’s insane. How much salsa should one family have in the cupboard anyway? At some point its going to look like we’re one of those strange doomsday families that stockpile 50 lb bags of flour, etc.
Next up? Tomato Jam, V8, & more marinara I think? It’s my favorite- and I think I have about 40 jars of salsa at this point?
Here’s a recipe, this makes the best pickled asparagus I’ve ever had- and if you like it a little spicy (or a lot) you can add more peppers to the jars before canning.
- 1 medium onion, thinly sliced
- 4 lbs fresh asparagus
- 1 jalapeno pepper, halved
- 2 cloves garlic
- 5 cups white wine vinegar
- 2 cups water (distilled)
- 4 tablespoons sugar
- 4 tablespoons pickling spices
- 2 teaspoons pickling salt or kosher salt
Place several slices of onion in the bottom of two 1-quart jars.
Trim the asparagus to fit in the jars; pack them in with the cut-end facing down.
Place the pepper & garlic clove in between asparagus.
Combine the remaining ingredients in a saucepan, and boil over moderate heat for 10 minutes.
Pour into the jars, leaving 1/2-inch head space.
Seal the jars according to the manufacturer’s directions; process for 20 minutes in boiling water bath.