Tigress’ Can Jam Asparagus Pickles

Cold pack asparagus spears.

Asparagus pickles.  What else could it be?  I live in the south.  Rhubarb doesn’t grow here.  Asparagus does.  It was all that I could get.  And I could not find a recipe for anything other than pickles.   It turns out, I’ve got a lot of pickles so far in this Can Jam.  I wonder what will be next.  I have tasted the pickled carrots, I guess I should go taste the pickled scallions.  Now that I have my mouth back again, I could do that.  My front teeth still aren’t right.  They will have to have crowns and that will take a while.  I don’t have sharp front teeth anymore.  They don’t incise very well.  They kind of mush stuff up.  I have to wait a month to try these.  They look very nice though.   And so here is my version of the recipe from Eugenia Bone’s Well Preserved:

3 bunches of asparagus
1 1/2 cups white wine vinegar with 5 percent acidity
2 Tablespoons kosher salt
2 garlic cloves whole
1 teaspoon dill seed
1/2 teaspoon red pepper flakes
1/4 teaspoon cumin seeds
Trim the asparagus to fit in wide mouth pint jars to allow for 1/2 inch head space.  Place about 2 inches of water in a wide pot.  Heat to boiling.  Lay asparagus in pot and cook til it comes back to a boil.  Remove asparagus and dunk in ice water.  Set aside.
Prepare 2 jars for preserving.  Pack with asparagus and garlic cloves.  Combine vinegar and other ingredients with 1 1/2 cups water.  Bring to a boil and stir to dissolve salt.  Pour into jars with 1/2 inch head space.  Place lids and rings on jars.  Process in hot water bath 10 minutes.In the hot water bath.

In the hot water bath.

 

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2 responses to this post.

  1. Posted by kathry on May 19, 2010 at 4:23 pm

    this looks yummy – I’m curious as to how the green onions turned out.

    kathy

    Reply

    • Posted by duckandjunebug on May 20, 2010 at 1:25 am

      I finally tried the pickled scallions tonight because I have had my mouth all screwed up since I made them. Anyway, they taste nasty. I really did not like them at all. There has got to be a better way to preserve onions. Some of those other recipes look better. Next time, I will try one of them.

      Reply

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