Recipe for Pickled Asparagus 
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Yield:
1
Ingredients:
Amount Ingredient
2 lb fresh asparagus per pint jar
1 tsp dill weed per pint jar
2 tsp pickling salt per pint jar
1 x garlic clove per pint jar
White vinegar as needed
Instructions:
Instructions: Makes 1 jar, easily multiplied. Takes about 2 pounds per jar.

Wash asparagus and snap off tough ends. Wash pint jar and prepare lids. Trim stalks of asparagus to fit jar leaving 1/2-inch headspace. Add to jar 1 teaspoon dill weed, 2 teaspoons pickling salt, and 1 garlic clove.

Pack jar with asparagus (tops up). Fill jar halfway with white vinegar then fill with boiling water leaving 1/2-inch headspace. Seal and adjust lid. Process in boiling water bath canner for 10 minutes. Let them sit for 6 weeks to develop flavor.

This recipe yields 1 pint.

Yield: 1 pint

NOTES : Blue ribbon top of class entry at the Skamania County Fair, Stevenson, WA for 1997 & 1998

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