A Crafty Crime Quotes

“Pickled Asparagus Makes 3 pints 3 pounds asparagus 1 1/2 cups apple cider vinegar 1 1/2 cups water 2 tablespoons pickling salt 3 teaspoons mixed pickling spices 3 garlic cloves, peeled 3 slices of lemon Prepare a boiling water bath canner and 3 pint jars. Wash the asparagus and trim it so that it will fit in your jars, leaving about 1/2 inch of headspace. Combine the vinegar, water, and pickling salt in a pot and bring to a boil. Remove the jars from the hot water bath. Put the lemon slice in the bottom and measure 1 teaspoon of pickling spice into each jar. Pack the trimmed asparagus into the jars (it’s up to you to determine whether you want to go tips up or down). Tuck a garlic clove down into the asparagus spears. Slowly pour the hot brine over the asparagus spears, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings, and process in a hot water bath for 10 minutes. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly. Wait at least 24 hours before eating, to give the asparagus spears a chance to absorb the brine. Don’t worry if the spears initially look wrinkled. Over time, they will plump up again.”
― Eryn Scott, A Crafty Crime