Feathers

To Make 6 Quarts of Pickles:

10 Pounds of Asparagus - Washed and cut to fit the jars
6 Large Garlic Cloves - Put a clove in each jar
4 1/2 Cups Water
4 1/2 Cups White distilled 5% Vinegar
6 small Hot Red peppers -optional
6 Jalapeno Peppers - optional -Make slice in side of pepper
1/2 Cup CANNING salt
3 Tsp. Dill SEEED
1 Bay Leaf for Each jar

Wash jars and keep them hot. Wash asparagus and trim the stem to make them the size that will fit in the jar with 1/2 inch headspace.

Peel and wash garlic and place one clove in the bottom of each jar and place 1 bay leaf in each jar.

BRINE:
In large sauce pan bring the water, salt, vinegar, Dill SEED and peppers to boiling. I make a slice in the side of the Jalapeno peppers so the bring can leach out the heat from the pepper. Put one Jalapeno and 1 Red pepper in each jar if you want hot pickles, then tightly pack the asparagus in the jars and pour the boiling brine over top to 1/2 inch from top of jar. Use butter knife to insert along the edge of the jar and asparagus to release any air then add more brine if needed. Afix a hot flat canning lid and ring to the jar AFTER YOU WIPE the top of the jar to remove anything that might prevent the flat from sealing. Process 10 minutes in a BOILING WATER bath canner. Remove the jars from the canner and place on a towel lined counter to cool. Don't mess with the jars until they are completely cool. The next day remove the ring from the jar and wash both the lid and the jar before storing in your cupboard. By washing the ring you'll get the vinegar off the lid so it doesn't rust. After your rings are dry and the jars are washed put the rings back on the jar or leave them off. whichever you prefer. Make sure to label your jars with contents and date you made them.

Enjoy! These are a family favorite. We like the hot but I always make jars without the peppers for the "whoosies" in our family who don't like the heat of hot peppers.

This is a batch of pickles I made yesterday and DH just got home with 2 more gallons of vinegar so I'm on my way to the kitchen to make up another 25 pounds of asparagus waiting to be worked.