PICKLED ASPARAGUS SPEARS

Makes: 3 pint jars tops of 5 lb (2.3 kg) asparagus, cleaned and cut to the length of the jar 3 cups (750 mL) white wine vinegar (must be 5 per cent acidity or more) 2½ cups (625 mL) water ½ cup (125 mL) lime juice (4—5 limes) 3 tbsp (45 mL) honey 6 cloves garlic, peeled and slightly smashed 24 whole peppercorns 1½ tsp (7.5 mL) cayenne pepper Variation: replace the cayenne with 3 tbsp (45 mL) dill seeds

Make the pickled spears:

1. Prepare your canning pot and rack, and sterilize your jars and lids. Prepare a bowl of ice-cold water.

2. In a pot of boiling water, blanch the asparagus for 10 seconds; remove and place in the cold water.

3. Make a brine by placing the vinegar, water, lime juice, and honey in a pot and mixing them well. Bring to a simmer over medium heat for 3 minutes.

4. Remove the jars from the canner and turn the heat to high.

5. Place 2 cloves garlic, 8 peppercorns, and ½ tsp (2.5 mL) cayenne in each jar.

Pack the jars and process:

6. Pack the jars with asparagus as tightly as you can; they will shrink as they cook.

7. Fill each jar with brine, leaving ½ inch (1.3 cm) of headspace. Gently jostle the jars or use the handle of a spoon to release any air bubbles. Wipe the rims of the jars, apply the lids, and process for 10 minutes. Remove the jars and allow them to cool. Note: Eat after 6 weeks and within 2 years. the cheesecloth in a pot with the roasted rhubarb and add the lemon juice and zest. Bring to a low simmer on medium-high heat, skimming off any foam as you go. The jam will slightly reduce and thicken in 10 minutes. Turn down the heat and test if it’s ready.

7. Stir the vanilla into the jam mixture right before canning.

8. Pour the jam into the jars, wipe the rims of the jars, apply the lids, and process for 15 minutes. Remove the jars and allow them to cool.

Note: Eat within 1-2 years.