This pickled asparagus recipe flavors asparagus spears with dill mustard seeds and chili flakes for a refreshing appetizer or garnish They look so pretty Use the freshest asparagus for the best color
Prep Time
2 hrs
Dificult
Medium
Servings
2 hrs 50 mins
Ingredients
Instructions
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.
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.
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.
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.
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