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These pickled asparagus spears make great appetizers or garnishes. They look so pretty! Use the freshest asparagus for the best color.
Ingredients
- asparagus spears: 30 piece
- coarse salt: 0.33333 cup
- quarts cold water: 2 piece
- ⅔ cups distilled white vinegar: 1 piece
- sugar: 0.66667 cup
- white onion, sliced into rings: 1 piece
- ½ teaspoons dill seed: 1 piece
- coarse salt: 1 tsp
- mustard seed: 1 tsp
- sprigs fresh dill: 2 piece
- chili pepper flakes: 0.5 tsp
Metric Conversion
Stages of cooking
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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.
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Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.
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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.
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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.
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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.
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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.
