Pickled Asparagus with Dill Recipe

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Ingredients:

Serving

4 -5 lbs fresh asparagus, washed and bottoms snapped
1 large red onions or 1 large white onions or 1 large yellow onion, thinly sliced
2 heads garlic
2 1/2 cups white vinegar
2 1/2 cups water
2 tbsp pickling salt
fresh dill

Directions:

Clean and sterilize wide mouth canning jars.
Clean garlic and pound with with chef's knife so it cracks a bit.
Wash and clean asparagus.
Remove tough bottom.
Heck you know how to snap asparagus.
Prepare it in lengths so it will fit into jars.
Save the tender bottoms for dinner.
Pack jars with some onion, garlic, dill and asparagus.
The amount of each is up to your personal taste.
This is the hardest part.
Mix vinegar, water, and salt in a pot.
Bring to a boil Pour hot liquid into jars making sure that spears are covered but not touching the metal sealing lid.
Wipe any spills from lip of jars.
Burp air bubbles from jars.
Seal jars with lid and ring.
Process jars in a canner (hot water bath).
Make sure tops of jars are covered with 1 inch of water.
Allow to boil 20 minutes.
Start timing when water reaches a boil.
Ready to eat in 4 to 6 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	146.05 Kcal (611 kJ)
Calories from fat	0.14 Kcal
		% Daily Value*
Total Fat	0.02g	0%
Sodium	3506.12mg	146%
Potassium	1095.04mg	23%
Total Carbs	24.28g	8%
Sugars	11.72g	47%
Dietary Fiber	10.98g	44%
Protein	10.67g	21%
Vitamin C	33.7mg	56%
Iron	10.2mg	57%
Calcium	159.7mg	16%

Amount Per 100 g
Calories	17.08 Kcal (72 kJ)
Calories from fat	0.02 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	410.04mg	146%
Potassium	128.07mg	23%
Total Carbs	2.84g	8%
Sugars	1.37g	47%
Dietary Fiber	1.28g	44%
Protein	1.25g	21%
Vitamin C	3.9mg	56%
Iron	1.2mg	57%
Calcium	18.7mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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