Pickled Asparagus

Cookin-jo's Note:

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

• Total Time: 40 mins
• Prep Time: 20 mins
• Cook Time: 20 mins

Ingredients:

Serves: 2

Yield: 2.0 quarts

• 3 lbs asparagus , ends trimmed
• 3 tablespoons pickling salt
• 1 tablespoon mustard seeds
• 2 teaspoons dill , chopped
• 1 teaspoon dill seed
• 1 teaspoon crushed red pepper flakes
• 4 garlic cloves , crushed
• 2 ½ cups white vinegar
• 2⁄3; cup sugar
• 2 ½ cups water

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.