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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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A pickled asparagus with more sugar than most and a bit of kick. From my local newspaper. Ingredients:
3 lbs asparagus, ends trimmed |
3 tablespoons pickling salt |
1 tablespoon mustard seeds |
2 teaspoons dill, chopped |
1 teaspoon dill seed |
1 teaspoon crushed red pepper flakes |
4 garlic cloves, crushed |
2 1/2 cups white vinegar |
2/3 cup sugar |
2 1/2 cups water |
Directions:
1. Cut asparagus into lengths 1 inch shorter than your 1 quart jars.
2. Blanch asparagus in boiling water and 1 Tbsp of the salt for 2 minutes.
3. Remove from boiling water and plunge immediately into ice water for a minute, then drain.
4. Pack asparagus tightly into hot, sterilized 1 quart jars, tips facing down.
5. Bring remaining ingredients to a boil.
6. Pour brine over asparagus to within 1/2 inch of the top of the jar.
7. Seal jars.
8. Process in a hot water bath for 20 minutes.
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