Pickled Asparagus

Directions

Prep Time: 5 minutes
Cook Time: 45 minutes
Makes: 3 jars (750 ml)

Wash asparagus thoroughly. Snap off tough ends and cut to fit jar height, allowing ½-inch headspace. Soak in ice water for one hour for crunchiness.

Place three 750-millilitre jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

Prepare pickling liquid by combining the first six ingredients in a sauce pot and bringing to a boil. Reduce the liquid to a simmer for about 20 minutes to allow flavours to meld.

Pack asparagus and two sprigs of dill into each jar to within ¾ inch of top of jar. Add hot pickling liquid to cover asparagus to within ½ inch of top of jar (headspace).

Using non-metallic utensil, remove air bubbles and adjust headspace, if required, by adding more asparagus and pickling liquid. Wipe jar rim to remove any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining asparagus and pickling liquid.

When canner is filled, ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1,000 feet, process –boil filled jars – 10 minutes.

When processing time is complete, remove canner lid, wait five minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.