PICKLED ASPARAGUS MAKES 18 LARGE JARS INGREDIENTS Fresh Asparagus - rinse, snap off fresh ends, and trim for jars 28lbs 5L Garlic Cloves - trimmed, peeled, and sliced in half, 2 cloves/jar (optional) 32pc Fresh Dill - 2 sprigs/jar 32pc Fresh Bay Leaves - 1 leaf/jar 18pc Red Onion - trimmed, peeled, and finely diced 1pc Jalapeno - trimmed, seeded, and finely diced (optional) 1pc Red Bell Pepper - trimmed and finely diced 1pc White Vinegar 20cups 12½kg Still Water 6½cups 1550ml Fine Pink Himalayan Salt 1/3cup Granulated White Sugar 1/3cup Whole Dill Seed ½cup Whole Mustard Seed ½cup Whole Fennel or Coriander Seed ½cup Chili Pepper Flakes 1tbsp TECHNIQUE 1. Combine vinegar, water, sugar, salt, chili pepper, dill, coriander, and mustard seed in a stainless-steel stockpot 2. Add red onion, red bell pepper, jalapeno (optional), bring to a boil, reduce to simmer 3. Fill a large stainless-steel stockpot ¾ full of water, bring to boil, add canning jars, lids, utensils, boil for 10 minutes 4. Remove jars with sterilized utensils, careful not to touch any surfaces 5. Add asparagus, fresh dill, bay leaf, and garlic to each jar, pour pickling liquid to cover, fill jar leaving the neck open 6. Place lid and screw cap gently on top using utensils, screw lid on snug but not tight 7. Return the jars to the stockpot, ensure water covers the jars by 1” minimum, cover stockpot with lid 8 Boil for 10 minutes, remove lid, remove jars and set on cooling rack keeping jars level at all times 9. Do not tighten screw bands, and cool undisturbed for 24 hours 10. Confirm that the peppers have sealed by checking to make sure the lid is concave, check that the lid is snug 11. Label with canning date and recipe details, storage in a cool, dark place 12. Remember, canning jars are heavy, check to make sure that your shelving will support the weight

PICKLED ASPARAGUS MAKES 18 LARGE JARS INGREDIENTS Fresh Asparagus - rinse, snap off fresh ends, and trim for jars 28lbs 5L Garlic Cloves - trimmed, peeled, and sliced in half, 2 cloves/jar (optional) 32pc Fresh Dill - 2 sprigs/jar 32pc Fresh Bay Leaves - 1 leaf/jar 18pc Red Onion - trimmed, peeled, and finely diced 1pc Jalapeno - trimmed, seeded, and finely diced (optional) 1pc Red Bell Pepper - trimmed and finely diced 1pc White Vinegar 20cups 12½kg Still Water 6½cups 1550ml Fine Pink Himalayan Salt 1/3cup Granulated White Sugar 1/3cup Whole Dill Seed ½cup Whole Mustard Seed ½cup Whole Fennel or Coriander Seed ½cup Chili Pepper Flakes 1tbsp TECHNIQUE 1. Combine vinegar, water, sugar, salt, chili pepper, dill, coriander, and mustard seed in a stainless-steel stockpot 2. Add red onion, red bell pepper, jalapeno (optional), bring to a boil, reduce to simmer 3. Fill a large stainless-steel stockpot ¾ full of water, bring to boil, add canning jars, lids, utensils, boil for 10 minutes 4. Remove jars with sterilized utensils, careful not to touch any surfaces 5. Add asparagus, fresh dill, bay leaf, and garlic to each jar, pour pickling liquid to cover, fill jar leaving the neck open 6. Place lid and screw cap gently on top using utensils, screw lid on snug but not tight 7. Return the jars to the stockpot, ensure water covers the jars by 1” minimum, cover stockpot with lid 8 Boil for 10 minutes, remove lid, remove jars and set on cooling rack keeping jars level at all times 9. Do not tighten screw bands, and cool undisturbed for 24 hours 10. Confirm that the peppers have sealed by checking to make sure the lid is concave, check that the lid is snug 11. Label with canning date and recipe details, storage in a cool, dark place 12. Remember, canning jars are heavy, check to make sure that your shelving will support the weight

I could not find it either but it says to e-mail: info@collinscuisine.com for more information. JH

PICKLED ASPARAGUS MAKES 18 LARGE JARS INGREDIENTS Fresh Asparagus - rinse, snap off fresh ends, and trim for jars 28lbs 5L Garlic Cloves - trimmed, peeled, and sliced in half, 2 cloves/jar (optional) 32pc Fresh Dill - 2 sprigs/jar 32pc Fresh Bay Leaves - 1 leaf/jar 18pc Red Onion - trimmed, peeled, and finely diced 1pc Jalapeno - trimmed, seeded, and finely diced (optional) 1pc Red Bell Pepper - trimmed and finely diced 1pc White Vinegar 20cups 12½kg Still Water 6½cups 1550ml Fine Pink Himalayan Salt 1/3cup Granulated White Sugar 1/3cup Whole Dill Seed ½cup Whole Mustard Seed ½cup Whole Fennel or Coriander Seed ½cup Chili Pepper Flakes 1tbsp TECHNIQUE 1. Combine vinegar, water, sugar, salt, chili pepper, dill, coriander, and mustard seed in a stainless-steel stockpot 2. Add red onion, red bell pepper, jalapeno (optional), bring to a boil, reduce to simmer 3. Fill a large stainless-steel stockpot ¾ full of water, bring to boil, add canning jars, lids, utensils, boil for 10 minutes 4. Remove jars with sterilized utensils, careful not to touch any surfaces 5. Add asparagus, fresh dill, bay leaf, and garlic to each jar, pour pickling liquid to cover, fill jar leaving the neck open 6. Place lid and screw cap gently on top using utensils, screw lid on snug but not tight 7. Return the jars to the stockpot, ensure water covers the jars by 1” minimum, cover stockpot with lid 8 Boil for 10 minutes, remove lid, remove jars and set on cooling rack keeping jars level at all times 9. Do not tighten screw bands, and cool undisturbed for 24 hours 10. Confirm that the peppers have sealed by checking to make sure the lid is concave, check that the lid is snug 11. Label with canning date and recipe details, storage in a cool, dark place 12. Remember, canning jars are heavy, check to make sure that your shelving will support the weight

You’ll find it at www.chefjonathancollins.com