Directions:
- DIRECTIONS.
- In a saucepan over medium heat, combine the vinegar, salt, garlic, mustard seed, dill seed and onion rings. Bring to a boil, and boil for 15 minute.
- Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and 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. Process in a boiling water bath for 10 minutes.
- Cool 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 76.74 Kcal (321 kJ) | ||
| Calories from fat | 5.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.64g | 1% | |
|---|---|---|---|
| Sodium | 18689.38mg | 779% | |
| Potassium | 541.06mg | 12% | |
| Total Carbs | 12.55g | 4% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 5.63g | 11% | |
| Vitamin C | 17.1mg | 29% | |
| Iron | 5.2mg | 29% | |
| Calcium | 150.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 9.93 Kcal (42 kJ) | ||
| Calories from fat | 0.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 1% | |
|---|---|---|---|
| Sodium | 2417.47mg | 779% | |
| Potassium | 69.99mg | 12% | |
| Total Carbs | 1.62g | 4% | |
| Sugars | 0.65g | 20% | |
| Dietary Fiber | 0.7g | 22% | |
| Protein | 0.73g | 11% | |
| Vitamin C | 2.2mg | 29% | |
| Iron | 0.7mg | 29% | |
| Calcium | 19.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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