Canned dill pickle asparagus

1. 1

   Combine the water and vinegar and start to boil with 10 tablespoons of salt.

2. 2

   Remove the cloves from the pickling spice.

3. 3

   Add the pickling spice to water and vinegar.

4. 4

   Also add 3 teaspoons dill weed.

5. 5

   Add 1ea tsp dill to each jar.

6. 6

   Add 1 teaspoon of red pepper to water and vinegar if you want pepper.

7. 7

   Also 1 teaspoon of pepper to each jar of you want.

8. 8

   Put Asparagus into jars head down.

9. 9

   Add 1 clove of garlic each.

10. 10

    Add 1 tablespoon of salt to each jar.

11. 11

    Once brine has been at a rolling boil for at least 10 minutes, strain spice out.

12. 12

    Add to asparagus jars, seal hand tight and sit for 3 weeks.

13. 13

    G2g

* Per serving · 4 servings · Values may vary.

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