Putting FooD Away
Pickled Asparagus
6 lbs asparagus
6 large cloves of garlic
6 teaspoons dill seed
6 teaspoons mustard seed
36 pepper corns
2 quarts water
2 ½ cups white vinegar
½ cup sugar
3 tablespoons canning salt
In 6 clean and sterilized 1-pint jars, place 1 glove garlic, 1 teaspoon dill seed, 1 teaspoon mustard seed and 6 pepper corns in each jar.
Bring water, vinegar, sugar, and salt to boil.
Pack asparagus in jars within 1/2” to top.
Ladle hot mix into hot pint jars leaving 1/4” headspace; remove bubbles, seal, process 20 minutes in hot water bath.
Photograph by Cindy Kochis
Listed on the EWG
"Clean 15" food list.
Harvest season begins May and goes to mid-June.
A good source of folic acid, potassium, fiber, thiamin, vitamin B6, and more nutrients.
A member of
the lily family.
First cultivated in Greece 2500 years ago.
Grows best in Michigan, California, and Washington.
Asparagus