0/5
(0 Votes)
Ingredients
- 30 asparagus spears
- 1/3 cup coarse salt (pickling salt)
- 2 quarts cold water
- 1-2/3 cups distilled vinegar
- 2/3 cups sugar
- 1 teaspoon coarse salt (pickling salt)
- 1 teaspoon mustard seed
- 1-1/2 teaspoons dill seed
- 1 white onion, sliced into rings
- 1/2 teaspoon chili pepper flakes
- 2 sprigs fresh dill
Preparation
Step 1
Trim the cut end of the asparagus 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 cold water and pat dry.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon salt, mustard seed, dill seed and onion rings. Bring to boil for 1 minute.
Pack asparagus spears, tips up. Tuck one dill sprigs into each jar and sprinkles in 1/4 teaspoon red pepper flakes. Pour hot pickling liquid into the jars.
Process in boiling water for 10 minutes.