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Total Time
40mins
Prep 20 mins
Cook 20 mins

A pickled asparagus with more sugar than most and a bit of kick. From my local newspaper.

Ingredients Nutrition

Directions

  1. Cut asparagus into lengths 1 inch shorter than your 1 quart jars.
  2. Blanch asparagus in boiling water and 1 Tbsp of the salt for 2 minutes.
  3. Remove from boiling water and plunge immediately into ice water for a minute, then drain.
  4. Pack asparagus tightly into hot, sterilized 1 quart jars, tips facing down.
  5. Bring remaining ingredients to a boil.
  6. Pour brine over asparagus to within 1/2 inch of the top of the jar.
  7. Seal jars.
  8. Process in a hot water bath for 20 minutes.