Directions:
- Wash and cut each spear of asparagus long enough to fit a halt pint jar leaving 3/4 inch headspace. Remove the hot sterilized jars from where they are being stored and place a clove of garlic and a frond of dill at the bottom of each jar. Pack asparagus into the jar with the tips down. Combine the vinegar, water, salt and red pepper flakes in a medium saucepan and bring to a boil. Pour the not vinegar mix over asparagus to within 1/2 inch of the rim. Process 10 minutes for half pint jars, 15 minutes for pint jars. Allow jars to cool completely before storing, and allow to cure for at least a month before you try them. Store opened jars in the fridge.
- YIELDS 8 HALF PINT JARS
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 465.74 Kcal (1950 kJ) | ||
| Calories from fat | 5.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.59g | 1% | |
|---|---|---|---|
| Cholesterol | 3.05mg | 1% | |
| Sodium | 62.41mg | 3% | |
| Potassium | 2867.65mg | 61% | |
| Total Carbs | 62.53g | 21% | |
| Sugars | 27.57g | 110% | |
| Dietary Fiber | 27.75g | 111% | |
| Protein | 29.6g | 59% | |
| Vitamin C | 93mg | 155% | |
| Iron | 27.7mg | 154% | |
| Calcium | 443.9mg | 44% | |
| Amount Per 100 g | |||
| Calories | 18.91 Kcal (79 kJ) | ||
| Calories from fat | 0.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 1% | |
|---|---|---|---|
| Cholesterol | 0.12mg | 1% | |
| Sodium | 2.53mg | 3% | |
| Potassium | 116.45mg | 61% | |
| Total Carbs | 2.54g | 21% | |
| Sugars | 1.12g | 110% | |
| Dietary Fiber | 1.13g | 111% | |
| Protein | 1.2g | 59% | |
| Vitamin C | 3.8mg | 155% | |
| Iron | 1.1mg | 154% | |
| Calcium | 18mg | 44% | |
* 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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