When Matt posted about his birthday dinner, we had a few questions about pickled asparagus. Here is the recipe:
Boil together for 15 minutes and then strain:
3 quarts water
2 quarts white vinegar
10 T. pickling salt (Kosher)
1 T. pickling spice with the cloves removed
In each jar put 1 sliced clove garlic, 3/4 - 1 T. dill seed, and 1 dried 1" red chili pepper. Pack jar with asparagus. Pour brine over asparagus. Boil in hot water bath for 15 minutes. (Makes enough brine for 9 quarts packed tight using about one 2 lb. bunch of asparagus per quart.)
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1 comment:
I'll tell Tommy. He'll be so happy to know.
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