Surprisingly, these taste more pickle than asparagus! They were prettiest just after packing into jars and prior to canning in boiling water, which diminished their verdant green color.Method:
Sterilize 2 pint jars (either boil for 10 minutes or use dishwasher on sterilize mode)
Wash 1.5 lbs asparagus. Snap off woody ends. Cut into lengths that will fit into pint canning jars (remember headspace!)
Peel and cut 1 shallot into halves (lengthwise).
Wash 2 sprigs rosemary.
Combine in a small saucepan and bring up to a boil.
1 C (250mL) white wine vinegar
1.5 C (187.5mL) white vinegar
1/2 C (125mL) water
1/8 C (25mL) granulated sugar
1/2 tea (2.5mL) pickling salt
Pack asparagus into hot sterilized jars along with sprig rosemary, half of shallot and 3 peppercorns. Pour hot vinegar liquid over up to 0.5" inch headspace.
Process in water bath canner for 15 minutes.
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