This "Batch" recipe provides a great way to use up asparagus stalks when canning the spears. I also like to use local honey, instead of granulated sugar in this recipe. Remember to wait a week or so after processing, to open your jars!
Makes four 250 ml jars
4 cups finely chopped asparagus stalks use leftover asparagus
1 cup onion, minced
1 cup white vinegar
1 cup apple cider vinegar
1/2 cup water
1/2 cup honey or granulated sugar ( wich ever you prefer)
2 tbsp mustard seeds
1 tbsp dill seeds
2 tsp kosher salt
1 tsp celery seeds
1 tsp red chilli flakes
In a large pot, combine the asparagus, onion and 1/2 cup each of the vinegars over medium heat. Bring to a simmer for 3 minutes, stirring and watching it doesn't dry. Remove from heat if it does.
Drain the vegetables and discard the liquid. Rinse the vegetables in cold water.
Return the cooked vegetables to the pot and add the remaining vinegars, water, honey, mustard sees, dill seeds, salt, celery seeds and chilli flakes. Simmer for five minutes.
Prepare the jars. Spoon the relish into the jars, wipe the rims, apply the lids and process for 10 minutes. Remove from heat and allow to cool. ENJOY😁