9-10 pint jars
25 calories a jar
This recipe is best made in large batches as the jars are quicker to prepare than the setup, and you'll find they fly off the shelves whenever entertaining or a hostess gift is required.
12 pounds fresh asparagus
Save the woody ends for stock, and then snap to approximately 4" in length. Save the remainer for soup or make a jar of pickled offcuts for salads. Place them in large bowl or clean stainless steel sink and cover with cold filtered water and cover generously with:
Allow the asparagus to plump for at leastt one hour in the ice bath, or refrigerate overnight if time is tight and you want to split the process. Prepare a vinegar brine consisting of:
8 cups of white vinegar
8 cups of filtered water
16 tablespoons of salt
in a large pot and bring to a boil.
1 large sprig of tarragon
3-4 pieces of garlic scapes
Spicy pepper of your choice (optional)
Tightly pack the jar with tip down asparagus spears taken directly from the ice bath, and fill the jar with the brine, and then seal. Put on a wire rack and leave overnight to cool, and check seals in the morning. Store in a cool dark place.