Pickled Asparagus
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
37
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 tsp
Coarse Salt1.666667 cups
Distilled White Vinegar2 cup
Sugar1 tsp
Mustard Seed2 sprigs
Dill (fresh)Directions:
1
Trim the cut end of the asparagus spears, and cut them into 3 inch lengths
2
Place them in a large bowl with 1/3 cup salt, and cover with water
3
Let stand for 2 hours
4
Drain and rinse under cool water, and pat dry
5
Sterilize two pint size wide mouth jars in simmering water for 5 minutes
6
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings
7
Bring to a boil, and boil for one minute
8
Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim
9
Tuck one dill sprig into each jar, and sprinkle in 1/4 teaspoon of red pepper flakes
10
Pour hot pickling liquid into the jars, filling to within 1/4 inch of the rim
11
Wipe rims with a clean damp cloth, and seal with lids
12
Process in a boiling water bath for 10 minutes
13
Cool to room temperature
14
Check seals when cool by pressing the center of the lid
15
It should not move
16
Label and date; store in a cool dark place
17
If any jars have not sealed properly, refrigerate and eat within two weeks