Description
Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all ‘canned up’!
Ingredients
- 30 asparagus spears
- ⅓ cup coarse salt
- 2 quarts cold water
- 1 ⅔ cups distilled white vinegar
- ⅔ cup sugar
- 1 teaspoon coarse salt
- 1 teaspoon mustard seed
- 1 ½ teaspoons dill seed
- 1 white onion, sliced into rings
- ½ teaspoon chili pepper flakes
- 2 sprigs fresh dill
Instructions
- Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water
- and pat dry.
- Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.
- In a saucepan over medium heat
- combine vinegar
- sugar
- onion
- dill seed
- 1 teaspoon salt
- and mustard seed. Bring to a boil and simmer for one minute.
- Pack asparagus spears
- tips up
- in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; sprinkle in 1/4 teaspoon of red pepper flakes. Pour hot pickling liquid into the jars
- filling to within 1/4 inch of the rim. Wipe rims with a clean damp cloth and seal with lids.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil
- cover
- and process for 10 minutes.
- Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly
- refrigerate and eat within two weeks.
Servings: 15