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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 2 |
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Pickled Asparagus Ingredients:
30 asparagus spears |
1/3 cup coarse salt |
3 1/2 cups cold water |
1/2 cup distilled white vinegar |
3 garlic cloves |
1 teaspoon mustard seeds |
1 1/2 teaspoons dill seeds |
1 white onion, sliced into rings |
1/2 teaspoon chili pepper flakes |
2 sprigs fresh dill |
Directions:
1. DIRECTIONS.
2. 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.
3. 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.
4. 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.
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