Pickled Asparagus
Description
This pickled asparagus recipe pickles the freshest spring asparagus in vinegar, sugar, dill, and mustard seeds for a crisp, tangy appetizer or snack.
Ingredients
•
30 asparagus spears
•
1/3 cup coarse salt
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2 quarts cold water
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1 2/3 cups distilled white vinegar
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2/3 cup sugar
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1 white onion, sliced into rings
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1 1/2 teaspoons dill seed
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1 teaspoon coarse salt
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1 teaspoon mustard seed
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2 sprigs fresh dill
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1/2 teaspoon chili pepper flakes
Directions
1
Gather the ingredients.
2
Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.
3
Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.
4
Pack asparagus spears, tips up, in the hot jars leaving 1/2 inch of space from the rim. Tuck one dill sprig into each jar; 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.
5
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6
Cool jars 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.
7
Enjoy!