PEKEL VAN ASPERSIES EN BOONTJIES
Brenda Litzke
Asparagus is a low acid vegetable so it cannot be kept on the shelf unless processed in a pressure canner.
However, if you pickle in a vinegar brine, you can give it a water bath and you only have to refrigerate after opening.
The same can be done with green beans.
The brine is easy :
5 cups water to 5 cups vinegar, 1/2 cup sugar and 3 tablespoons coarse salt to 2 1/2 kg asparagus or beans.
Bring to a boil.
Trim the asparagus to fit in your jars.
Put half a garlic clove, 6 peppercorns, 1 tsp mustard seed, 1 tsp dill seed and some red pepper flakes for heat (if you want) and then fill with the asparagus.
Top with the boiling brine, fasten the lids and then process in the water bath.
How?
Heat a large pot filled 3/4 with water.
Put a large rubber ring or folded dish cloth at the bottom to make sure your jars don’t touch the bottom when boiling.
When the water is boiling add your jars and boil for about 20 minutes, making sure the tops of the jars are covered with the boiling liquid.
And that’s it. Let it cool down, make sure the lids are tight. I also canned the good part of the stems :)
Brenda Litzke
Asparagus is a low acid vegetable so it cannot be kept on the shelf unless processed in a pressure canner.
However, if you pickle in a vinegar brine, you can give it a water bath and you only have to refrigerate after opening.
The same can be done with green beans.
The brine is easy :
5 cups water to 5 cups vinegar, 1/2 cup sugar and 3 tablespoons coarse salt to 2 1/2 kg asparagus or beans.
Bring to a boil.
Trim the asparagus to fit in your jars.
Put half a garlic clove, 6 peppercorns, 1 tsp mustard seed, 1 tsp dill seed and some red pepper flakes for heat (if you want) and then fill with the asparagus.
Top with the boiling brine, fasten the lids and then process in the water bath.
How?
Heat a large pot filled 3/4 with water.
Put a large rubber ring or folded dish cloth at the bottom to make sure your jars don’t touch the bottom when boiling.
When the water is boiling add your jars and boil for about 20 minutes, making sure the tops of the jars are covered with the boiling liquid.
And that’s it. Let it cool down, make sure the lids are tight. I also canned the good part of the stems :)