This is a repost from my other blog from last year. Craig and I are making more pickles today and I'm wishing that I had found this post sooner...because I would have bought more asparagus! It is my intention to make over 20 jars this year as we looooove these pickles. I highly recommend making them with the skinnies because then you can put them on sandwiches without having to slice them. I'm all about the laziness.
10 pounds of asparagus makes 6 quarts of pickles.
First each jar gets 1 clump of dill, 4 cloves of garlic and 1 small jalapeno.
Then you pack as much asparagus in as you can manage. We put a mark on the cutting board to make it easier to cut the asparagus to the right length.
While you are doing this, you should have a pot on the stove with your brine boiling in it. The brine includes 4 cups of vinegar , 10 cups of water and 1 cup pickling salt.
Once your jar is full of asparagus, pour the brine in until it is full up to the top of the body of the jar. Then make sure the top of the jar is completely clean (or it won't seal) and put the lid on. The lids should be in a small pot of boiling water to soften the seals. Once the lid is on and screwed shut with a ring the jars go into the canner.
The canner needs to have enough water to cover all the jars (we can fit 7 quart jars in ours). Bring the water to a roiling boil and let it boil for a few minutes (5 or so). Then remove the jars and wait to hear the pops as the jars seal. They should pop in the first few minutes, but a couple of ours took their time.
Huzzah, spicy asparagus pickles for all! You should give them a try, they are very yummy and a fun addition to the ho hum pickle dish.