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Dilly Pickled Asparagus
by Shirley Oleck, Poundlton

6 lbs. fresh asparagus
3 large garlic cloves, halved
6 tsp. dill seed
6 tsp. mustard seed
36 whole peppercorns
2 quarts water
2-1/2 cups white vinegar
1/2 cup sugar
3 Tbsp. canning salt

Wash, drain, and trim asparagus into 4-1/2-inch spears. Put spears in container and cover with ice water. In each of six pint jars (washed and rinsed), place 1/2 clove of garlic, 1 tsp. dill seed, 1 tsp. mustard seed, and 6 peppercorns.
In kettle, bring water, vinegar, sugar, and salt to a boil. Drain ice water off the asparagus and pack in jars to within 1/2 inch of top. Ladle boiling liquid over asparagus, leaving 1/4 inch head space. Put on lids and rings. Process for 20 minutes in boiling water bath. Remove jars to wire racks to cool.

 


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