Pickled Asparagus
February 16, 2010 by Jill McKeever
Pickled Asparagus is excellent added to all salads; fruit, vegetable, potato, and pasta. Good lightly sautéed or grilled as a side dish.
Makes about 15 pints
- 10 pounds diced or sliced asparagus ends (does not include tender tip)
- 2 pounds peeled and sliced carrots
- 1/2 can red pimento pepper
Mix the above ingredients together evenly in a separate container. Pack into mason pint jars, leaving 1/4-inch headspace.
For the Brine:
- 4 cups white vinegar (5% acidity)
- 12 cups water
- 3/4 cups pickling salt
Bring the brine mixture to a boil and pour hot into packed jars, leaving 1/4-inch headspace. Cap and process in boiling water bath for 12 minutes. Cool and check for seal.
