Pickled Asparagus

By Grandma Randell by Jim Carr her Neighbor

Prep 30 min

Cook 30 min

Ingredients:

5 pint jars, washed and sterilized

10 pounds of fresh asparagus, or greenbeans washed, cleaned and cut in 4 4/4inch spears

2 cups white vinigar

2 1/2 cups water

2 tea mustard seed

1 TB pickling spice, in a gauze bag

2 TB canning or Pickling Salt

Per Jar:

Dash of Cayenne pepper

1/2 tsp dill weed or dill seed

1/2 tsp cloves

1/2 Jalapeno pepper, optional

1 Onion slice

Place asparagus spears in boiling water, and blanch for two min, drain and cool. Place Dill, garlic, cayenne pepper, onion, and jalapeno pepper into bottom of each jar. Pack asparagus spears (upright) in to each jar.

Combine vinegar, water, mustard seed, canning salt and bag of pickling spice in to saucepan. Boil for 15 min. Remove bag of spices and discard.

Pour brine over asparagus, and seal jars.

Place jars into canner of boiling water for 10 min. Cool.