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Ingredientes
- 1Â 1/2 quart Water
- 1 quart White vinegar
- 5 Tbsp. Plain salt (non-iodized)
- 2 Tbsp. Pickling spice
- 7 lb Fresh asparagus
- 4 x Cloves garlic (1 per qt)
- 4 x Warm chili peppers (1 per qt)
Direcciones
- Water, vinegar, and salt. Boil for 15 min. Remove all cloves from pickling spice or possibly as many as possible. Wrap remaing spice in cheese cloth or possibly tea holder and hang in vinegar mix. Break off ends of asparagus and blanch for 1 to 1-1/2 min. Then plunge into ice water. Place in each jar 1 clove garlic and one warm chile pepper. Pack asparagus in jars standing on end, then pour brine into jars, making sure it is very warm at time to insure a good seal on jars. Store in pantry to 2-1/2 to 3 months before opening jars.
- Makes 4 qts.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4308g | |
| Calories 639 | |
| Calories from Fat 26 | 4% |
| Total Fat 3.07g | 4% |
| Saturated Fat 0.86g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35040mg | 1460% |
| Potassium 4733mg | 135% |
| Total Carbs 97.54g | 26% |
| Dietary Fiber 40.9g | 136% |
| Sugars 42.63g | 28% |
| Protein 41.54g | 66% |
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