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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pickled vegetables are a tasty addition to appetizer platters and main dish salads. Prepare a large batch when asparagus is in season and enjoy it all year long. Ingredients:
4 cups white vinegar (5% acidity) |
3 cups water |
1/2 cup sugar |
1/4 cup canning-and-pickling salt |
1 tablespoon crushed red pepper |
1 tablespoon pickling spices |
3 pounds fresh asparagus spears (about 3 bunches) |
6 fresh dill sprigs |
3 garlic cloves |
Directions:
1. Cook first 6 ingredients in a medium saucepan over medium-high heat about 4 to 6 minutes or until sugar is dissolved. Remove saucepan from stove, and cool mixture completely.
2. Snap off tough ends of asparagus.
3. Pack 1 bunch asparagus, 2 dill sprigs, and 1 garlic clove into 1 (1-quart) canning jar; repeat process with 2 remaining jars, asparagus, dill sprigs, and garlic cloves.
4. Pour vinegar mixture evenly into jars; seal jars. Chill at least 8 hours; store in refrigerator up to 1 week.
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