div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-WjroOL43FTI/UyyQav8JVnI/AAAAAAAANEg/4WC7HYWzBNk/s1600/pickledfennelasparagus.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://2.bp.blogspot.com/-WjroOL43FTI/UyyQav8JVnI/AAAAAAAANEg/4WC7HYWzBNk/s640/pickledfennelasparagus.jpg" //a/divIngredients:br /5 pounds asparagus, cut into jar sized piecesbr /1 large fennel bulb, thinly slicedbr /1 oz fresh dill, choppedbr /1 oz fennel fronds, choppedbr /4 cloves garlicbr /8 fresh bay leavesbr /4 1/2 cups waterbr /5 cups white vinegar br /1/3 cup pickling saltbr /3 teaspoons black peppercornsbr /3 teaspoons dill seedsbr /3 teaspoons yellow mustard seedsbr /3 teaspoons fennel seedbr /br /Directions:br /Bring the water, vinegar and salt to a boil. Prep the lids/jars. Evenly divide all of the spices, peppers and garlic between 4 a href="http://www.amazon.com/gp/product/B008586V6Q/ref=aslisstl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008586V6Q&linkCode=as2&tag=clcanning-20"wide mouth 1 1/2 pint jars/a.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-kMHVDsq5u9o/UyyRcbqBPaI/AAAAAAAANEo/pWIGOq3BEU/s1600/picklingfenasp.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" src="http://1.bp.blogspot.com/-kMHVDsq5u9o/UyyRcbqBPaI/AAAAAAAANEo/pWIGOq3BEU/s640/picklingfenasp.jpg" //a/divbr /Add the asparagus and fennel, leaving 1/4 inch headroom.br /br /Pour in the vinegar mixture. Close the jars and process for 10 minutes in a hot water bath. Allow to sit 1 week before eating. br /br /br /br /Yield: about 4 a href="http://www.amazon.com/gp/product/B008586V6Q/ref=aslisstl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B008586V6Q&linkCode=as2&tag=clcanning-20"wide mouth 1 1/2 pints /a br /br /Note: A great source for canning information is the a href="http://www.amazon.com/gp/product/0972753702?ie=UTF8&tag=coconutlime-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0972753702"Blue Book guide to preserving/a. I highly recommend it for learning how to can. Here is a bunch of other a href="http://astore.amazon.com/clcanning-20"canning books and equipment/a I find useful.br /br /br /h5My thoughts:/h5I wasn't planning on pickling today but I went to the store and they had beautiful, skinny asparagus for $1.29 and I bought 6 pounds. I saved one pound to eat now and canned the rest. I had some fennel leftover and since one of my favorite things in the world is pickled fennel, I tossed that in too. br /br /br /img alt=" photo coconut-sigzpsb2fb208a.jpg" border="0" src="http://i1300.photobucket.com/albums/ag95/3elevendesign/coconut/coconut-sigzpsb2fb208a.jpg" /div class="blogger-post-footer"All recipes, text and photographs on Coconut & Lime are the original creations and property of Rachel Rappaport (firstname.lastname@example.org) and are for personal, nonprofit use only. Do not post or publish anything from this site without written permission from the author.