Pickled Asparagus

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Preserving Method: Water Bath Canning

1. Bring first 6 ingredients to a boil in a 3-qt. stainless steel or enameled saucepan over medium-high heat, stirring until sugar and salt dissolve.

2. Rinse asparagus. Cut spears into 5-inch lengths to fit jars, discarding tough ends. Place 2 dill sprigs and 1 garlic clove into a hot jar. Tightly pack asparagus, cut ends down, in jar, leaving 1⁄2-inch headspace. Add 1⁄8 tsp. Ball® Pickle Crisp to jar, if desired. Ladle hot pickling liquid over asparagus, leaving 1⁄2-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.

3. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool