You know, cucumbers aren’t the only thing you can pickle. I like to add plenty of garlic to my pickled asparagus to help give it a unique flavor – and it keeps bringing people back for seconds!
You’ll notice in this recipe that I suggest using wide-mouth jars. That’s because they’ll be hot and you’ll want them to be easy to fill. You can learn more about choosing the right jars by checking out this article I wrote for the Preserving The Harvest Newsletter (presented by Mrs. Wages).
Here’s the recipe …
I can’t believe it’s a new year….and I hope you are all doing well. With the new year I thought about gardening and food preservation – thinking about the colorful plants and produce helps take the dreariness out of my mind! Continue reading
May you enjoy the spirit of the holiday season. Merry Christmas one and all.
Even if I were a big fan of outdoor, wintery activity, I’m not sure I’d be all for going on a toboggan run with three boxes of cigars and nothing on but my dress shoes, thin gloves and a smile on my face. Ha!
Stay warm, people! And let’s stay inside, we’ve got plenty to cook up in the kitchen.