All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled

Ingredients

30 asparagus spears ⅓ cup coarse salt 2 quarts cold water 1 ⅔ cups distilled white vinegar ⅔ cup sugar 1 teaspoon coarse salt 1 teaspoon mustard seed 1 ½ teaspoons dill seed 1 white onion, sliced into rings ½ teaspoon chili pepper flakes 2 sprigs fresh dill

Nutrition Info

41.4 calories carbohydrate: 10.1 g cholesterol: : - fat: 0.1 g fiber: 0.4 g protein: 0.3 g saturatedFat: : - servingSize: - sodium: 2156.6 mg sugar: 9.3 g transFat: : - unsaturatedFat: : -

Trim the cut end of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.
Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
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.
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.

2 pints

Use the freshest asparagus for best color. These make great appetizers or garnishes. They look so pretty all 'canned up'!