This month we pickled up a storm!
makes 5 -12oz jars
5 large garlic cloves, sliced
15 whole allspice berries
30 whole peppercorns
20 whole coriander seeds
5 small pieces of mace or nutmeg
1/2 tsp hot pepper flakes
3 pounds of asparagus trimmed to fit jars
2 1/2 C white wine vinegar
2 1/2 cups water
2 1/2 teaspoons pickling salt
2 T sugar
Divide garlic and spices among 5 12 oz jars
Pack asparagus vertically in the jars, tips up or down.
In a non-reactive saucepan combine vinegar, water, salt and sugar. Bring to a boil, stirring to dissolve salt and sugar.
Pour hot liquid over asparagus, leaving 1/2 inch headspace. Wipe rims and cap.
Process 10 minutes in boiling water bath.
Store in cool, dry, dark place for at least 3 weeks before opening. Store open jars in refrigerator.
Spicy Pickled Garlic
makes 3 half pints
2 quarts water
1 1/2 C white wine or distilled vinegar – must use full strength vinegar, do not cut with water
1 T sugar
1 1/2 t pickling salt
3 whole allspice berries
6 whole black peppercorns
12 whole coriander seeds
1 bay leaf, torn in thirds
3 small dried hot peppers, such as de arbol or japones, slit lengthwise
3 C garlic cloves
Bring water to a boil
In saucepan bring vinegar, sugar and salt to a boil, stirring to dissolve sugar and salt.
Divide spices, bay leaf and hot peppers among 3 half pint jars.
Immerse the garlic cloves in the boiling water and boil for 1 minute.
Drain cloves and divide them among the jars. Pour the vinegar over the garlic, leaving 1/2 inch headspace. Cap the jars and process for 10 minutes in boiling water bath.
Store jars in cool, dry, dark place for at least 2 weeks before using. Store open jars in the refrigerator.