Pickled Asparagus
From Bernardin's Guide To Home Preserving.
7 lb (3.2 kg) asparagus
4 tbsp finely chopped red pepper
2 tbsp each: finely chopped green
pepper, hot pepper, garlic
5 cups white vinegar
1 2/3 cups granulated sugar
1 2/3 cups water
4 tsp pickling salt
2 tbsp each: dill seed, mustard seed
Wash asparagus thoroughly to remove sand. Snap off tough ends. Soak in ice water 1 hour. Drain well.
Fill boiling water canner with water. Place 6 clean 500 mL mason jars in canner over high heat.
Combine chopped red pepper, green pepper, hot pepper and garlic. Set aside.
In small saucepan, place metal lid centers in boiling water. Boil 5 minutes to soften sealing compound. Turn off heat, keep warm.
To prepare pickling liquid, in large saucepan, combine vinegar, sugar, water and pickling salt. Bring to a boil. Boil 5 minutes. Add asparagus. Boil 2 minutes.
Working with one jar at a time, remove from heat and fill with 5 teaspoons chopped pepper mixture, 1 teaspoon dill seed and 1 teaspoon mustard seed. Pack asparagus to within 3/4 inch of top rim (head space). Add boiling vinegar mixture to cover asparagus to within 1/2 inch of top rim. Using rubber spatula, remove air bubbles and readjust head space to 1/2 inch. Wipe jar rims, removing any stickiness.
Place hot lid centers on tops. Add screw bands until fingertip tight. Place jars in canner. Jars should be covered by at least 1 inch of water.
Cover canner, return water to a boil. Boil filled jars 10 minutes. Remove jars. Cool 24 hours.
Check jars to make sure lids curve downward. Remove screw bands, store separately. Wipe jars, label and store in a cool, dry dark place.
Makes six 500-millilitre jars.