Rosemary’s Pickled Asparagus Recipe

Norfolk County Asparagus is in season until June.

Here is a great recipe to try:

7 cups distilled water
3 cups white vinegar
3 tbsp. pickling spice
1/4 tsp. alum
1/2 tsp. white sugar   

Wash and sterilize 8 pt. jars. 

Wash and pack with enough raw asparagus to fill keeping the spears a least a 1/2 inch from top.  

Place 2 pieces of garlic and a sprig of dill or dill weed in each jar. 

Bring vinegar mixture to a boil and pour over jars of asparagus. Seal. Process in a boiling water bath for 10 minutes.


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