Components:
5 kilos asparagus, reduce into jar sized items
1 massive fennel bulb, thinly sliced
1 oz recent dill, chopped
1 oz fennel fronds, chopped
4 cloves garlic
8 recent bay leaves
4 1/2 cups water
5 cups white vinegar
1/3 cup pickling salt
3 teaspoons black peppercorns
3 teaspoons dill seeds
3 teaspoons yellow mustard seeds
3 teaspoons fennel seed
Instructions:
Deliver the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all the spices, peppers and garlic between 4 vast mouth 1 1/2 pint jars.
Add the asparagus and fennel, leaving 1/4 inch headroom.
Pour within the vinegar combination. Shut the jars and course of for 10 minutes in a scorching water bathtub. Enable to take a seat 1 week earlier than consuming.
Yield: about 4 vast mouth 1 1/2 pints
Be aware: An important supply for canning info is the Blue E-book information to preserving. I extremely suggest it for studying learn how to can. Here’s a bunch of different canning books and tools I discover helpful.
My ideas:
I wasn’t planning on pickling at present however I went to the shop they usually had lovely, skinny asparagus for $1.29 and I purchased 6 kilos. I saved one pound to eat now and canned the remaining. I had some fennel leftover and since one in every of my favourite issues on the planet is pickled fennel, I tossed that in too.
,
