Directions:
- In a stockpot, bring 6 qts. of water to a boil. Cook asparagus in batches, uncovered, for 2-1/2 minutes. Remove and rinse in cold water.
- In a Dutch oven, combine the vinegar, salt, pickling spices, garlic and remaining water; bring to a boil. Pack asparagus in quart jars to within 1/2 in. of top.
- Carefully ladle hot mixture into hot quart jars, leaving 1/2-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner. Yield: 8 quarts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 14.1 Kcal (59 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 223.98mg | 9% | |
| Potassium | 114.97mg | 2% | |
| Total Carbs | 2.29g | 1% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 1.14g | 2% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 21.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 10.17 Kcal (43 kJ) | ||
| Calories from fat | 0.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 161.59mg | 9% | |
| Potassium | 82.95mg | 2% | |
| Total Carbs | 1.65g | 1% | |
| Sugars | 0.82g | 5% | |
| Dietary Fiber | 0.82g | 5% | |
| Protein | 0.82g | 2% | |
| Vitamin C | 2.5mg | 6% | |
| Iron | 0.8mg | 6% | |
| Calcium | 15.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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