Quoted message said:I am looking for a receipt for pickling asparagus with a hot flavor.
I made these a couple of weeks ago and haven't tried them yet--I'm
trying to wait at least a month before I open a jar. They sure look
good, though! This is from RecipeZaar
http://www.recipezaar.com/, posted by Chabear01.
Pickled Chipotle Asparagus
3 1/2 cups distilled white vinegar
1 1/4 cups white wine vinegar
5 tablespoons pickling salt
2 1/2 tablespoons pickling spices
8 lbs asparagus
2 lbs baby carrots
12 garlic cloves, peeled
6 dried chipotle chiles
In a 3 to 4 quart pan over high heat, bring 71/4 cups water,
distilled vinegar, wine vinegar, salt, and pickling spice to a boil.
Reduce heat, cover and simmer, stirring occasionally, for 15 minutes.
Put water in boiling water canner. It should be 2/3 full if using
pint sized jars, 1/2 full for quart jars. Set rack on pan rim, cover
pan and, and bring water to a boil over high heat temperature should
be 180-185 degrees.
Nest lids in bands, place in a quart pan, cover with water. Set
over high heat and bring water to 180 degrees (do NOT boil) Remove
from heat and cover pan.
Rinse all vegetables well. Snap off and discard tough ends of
asparagus. In an 8-10 quart pan over high heat, bring 4 quarts water
to a boil. Ad half the asparagus and cook until tender-crisp to bite,
about 2 minutes. With a slotted spoon transfer to a large bowl of ice
water. Repeat to cook remaining asparagus and transfer to ice water.
Add half the carrots to pan and cook until tender-crisp to bite,
about 3 minutes; transfer to ice water. Repeat with remain carrots.
Drain vegetables. Trim Asparagus to 6 inch spears reserving ends.
Place 2 cloves garlic and 1 chile in each jar. Into five jars,
equally pack asparagus spears and about 3/4 of carrots vertically
without forcing. Pack asparagus trimmings and remaining carrots into
remaining jar.
Fill jars with hot vinegar mix to cover vegetables leaving 1/2
inch head space. Wipe jar rims and outer threads with a clean, damp
cloth.
With tongs lift bands and seals from hot water. Center on Jars and
using a hot pad, screw bands on firmly, but don't force.
Place jars on rack in canner and lower into water. The water
should cover jars by at least 1 inch. Cover canner, return water to a
boil 180 - 185 degrees and process for 20 minutes.
Remove from canner with tongs, onto counter with towel, tighten
bands. Let jars cool completely at room temperature. Remove bands,
Wipe jars and lids with clean damp cloth, label jars, store in a
cool, dark place for up to 2 years.
Once opened chill, will last opened in refrigerator for up to 2 months.
Yields 5 quarts spears and 1 quart nuggets of asparagus ends.
--
Mary McGhee
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