Preserved Asparagus

1. 1

   Into each of 8 clean, sterilized canning jars, place 1 hot pepper, 1/2 teaspoon dill seed, 1/2 teaspoon mustard seed, and 1 garlic clove.

2. 2

   Firmly pack asparagus into jars, but don't force them; trim so that there is 1/2 inch head space.

3. 3

   In a saucepan, combine vinegar, water, and salt; heat to boiling.

4. 4

   Pour boiling mixture over asparagus, leaving the 1/2 inch head space.

5. 5

   Use a plastic knife to release any air bubbles and seal jars.

6. 6

   Process in a water bath canner for 10 minutes (start timing when water reaches a boil); let sit for 2 weeks before sampling.

* Per serving · 4 servings · Values may vary.

No additional tips available.