Pickled Asparagus

Submitted by Cookin-jo

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

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 2 quarts
• Serves: 2

ingredients

• 1360.77 g asparagus, ends trimmed
• 44.37 ml pickling salt
• 14.79 ml mustard seeds
• 9.85 ml dill, chopped
• 4.92 ml dill seed
• 4.92 ml crushed red pepper flakes
• 4 garlic cloves, crushed
• 591.47 ml white vinegar
• 157.80 ml sugar
• 591.47 ml 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.