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.
- 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
This recipe appeared in the May 2016 issue of Elements For A Healthier Life Magazine on page 28; recipe and photograph by CK Kochis.
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