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Ingredientes
- 2 lb fresh asparagus per pint jar
- 1 tsp dill weed per pint jar
- 2 tsp pickling salt per pint jar
- 1 x garlic clove per pint jar
- Â Â White vinegar as needed
- Â Â Boiling water as needed
Direcciones
- Makes 1 jar, easily multiplied. Takes about 2 pounds per jar.
- Wash asparagus and snap off tough ends. Wash pint jar and prepare lids. Trim stalks of asparagus to fit jar leaving 1/2-inch headspace. Add in to jar 1 tsp. dill weed, 2 tsp. pickling salt, and 1 garlic clove.
- Pack jar with asparagus (tops up). Fill jar halfway with white vinegar then fill with boiling water leaving 1/2-inch headspace. Seal and adjust lid. Process in boiling water bath canner for 10 min. Let them sit for 6 weeks to develop flavor.
- This recipe yields 1 pint.
- Yield: 1 pint
- NOTES : Blue ribbon top of class entry at the Skamania County Fair, Stevenson, WA for 1997 & 1998
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 44g | |
| Calories 3 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.14g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 0.0g | 0% |
