Asparagus Pickles


These are some of my favorites.  I love Asparagus any way I can get it.  Nice side on a cold summer dinner or lunch.  Great with a chicken salad or shrimp salad.  So easy to make.

3 lbs. of asparagus spears

4 sprigs of fresh tarragon

2 small shallots, halved

2 cups white wine vinegar

1 1/2 cups white vinegar

1 cup water

1/4 cup granulated sugar

1 tsp. pickling salt

Wash asparagus and cut each spear about 4 1/2 inches long.  Pack into hot jars with the tips down.  Tuck a sprig of tarragon and half a shallot into the center of each jar.

Combine wine vinegar, white vinegar, water, sugar and salt in a saucepan and bring  to a boil. Pour the boiling mixture over the spears to within 1/2 inch of the rim.  Wipe off the rims and place lids on the top and then screw on the bands.  Process in a canner for 10 minutes then turn off heat and cover and let sit for 5 minutes more.  Remove to rack and allow to cool.  Makes about 4 pints


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