Dilly Asparagus!

From Mother Earth News: peppy dilly beans

  • 5 pounds beans or GLF Asparagus
  • 6 cups of vinegar
  • 6 cups of water
  • 1/2 - 1 cup of salt
  • whole garlic cloves
  • peppercorns
  • fresh dill or dried dill
  • fresh chili peppers or dried chili flakes

1.Wash up the beans and trim to fit your jars. Depending on my mood I sometimes leave the tops of the beans attached {some people are put off by this, but I think that it shows the beans are homegrown and fresh-- plus the bean tops serve as a wonderful hook in your spicy cocktail}.

2. Heat vinegar, water and salt in a pot to just before boiling. Place one garlic clove, one chili pepper (or 1/2 tsp dried), a few sprigs of dill (or 1/2 tsp dried) and several peppercorns into each hot sterilized jar. Pack jar with trimmed beans and fill with vinegar mixture leaving 1/2 inch head space. Process in a boiling water canner for 5 minutes (adding additional time according to altitude in your area.)


Note: If you don't have 5 pounds of beans, don't fret! You can easily pickle and can what you've got using the 1 cup of vinegar to 1 cup of water ratio-- it works just the same! Sometimes I might only do 4-5 jars at a time.