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I picked asparagus, again, last evening. I have put quite a bit into the freezer already, have eaten my fair share, and as I was walking home from the garden, was pondering what else I could do with this asparagus, as I still had a bag in the fridge from the last picking. I don’t know why it never occurred to me until that exact moment, but I decided it was high time I tried pickling some asparagus. I love all kinds of pickles; in fact, I have yet to meet a pickle I don’t like. I am not as crazy about sweet pickles, but will eat them, and they certainly have their place. Savory, sour pickles are my favorites. So, I snapped the tough ends off and put the spears into the fridge last night, as I was out of pickling spices until after work today.
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The tough ends I save for soup (more about that in Friday’s post!), and the tender tops will make our pickles. The recipe I used came from a book titled, “Preserving the Harvest”, but this recipe comes very close. My recipe did not include the onion and pepper, but if I make it again, I may do that! Canning your own food is very satisfying. You know where it comes from, what’s in it and how it was prepared. There’s no guessing.
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Do you like to can food from your farm or garden? I would love to know if anyone has a favorite recipe for pickles…of any kind! Share with me how you make life DIY!

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