Asparagus Facts

Grows best in Michigan, California, and Washington.

First cultivated in Greece 2500 years ago.

Listed on the EWG “Clean 15” food list.

Harvest season begins May and goes to mid-June.

A member of the lily family.

A good source of folic acid, potassium, fiber, thiamine, vitamin B6, and more nutrients.

Pickled Asparagus
Pickled Asparagus
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  • 6 lbs asparagus
  • 6 large cloves of garlic
  • 6 teaspoons dill seed
  • 6 teaspoons mustard seed
  • 36 pepper corns
  • 2 quarts water
  • 2 ½ cups white vinegar
  • ½ cup sugar
  • 3 tablespoons canning salt

  • In 6 clean and sterilized 1-pint jars, place 1 glove garlic, 1 teaspoon dill seed, 1 teaspoon mustard seed and 6 pepper corns in each jar.
  • Bring water, vinegar, sugar, and salt to boil.
  • Pack asparagus in jars within 1/2” to top.
  • Ladle hot mix into hot pint jars leaving 1/4” headspace; remove bubbles, seal, process 20 minutes in hot water bath

Yield: 6 pints

Recommend0 recommendationsPublished in 5-22-16 UBYK, Bites, UnBox Your Kitchen