Pickled Asparagus

1. 1

   Gather the ingredients.

2. 2

   Trim the cut ends of the asparagus spears; cut them into 3-inch pieces. Place them in a large bowl with 1/3 cup salt. Add enough water to cover the asparagus; let sit for 2 hours. Drain, rinse under cool water, and pat dry.

3. 3

   Sterilize two pint-sized wide-mouth jars in simmering water for 5 minutes. In a saucepan over medium heat, combine the vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for 1 minute.

4. 4

   Pack the asparagus spears, tips up, into the hot jars, leaving 1/2 inch of headspace. Tuck one dill sprig into each jar; add 1/4 teaspoon red pepper flakes. Pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims with a clean, damp cloth and seal with the lids.

5. 5

   Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring to a boil, then lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.

6. 6

   Let the jars cool to room temperature. When cool, check the seals by pressing the center of each lid; it should not move. Label and date, then store in a cool, dark place. If any jars did not seal properly, refrigerate and consume within two weeks.

7. 7

   Enjoy!

• Calories 77.12 kcal Low Source
• Protein 1.18 g Low Source
• Carbs 17.85 g Moderate
• Total Fat 0.28 g Low Source
• Saturated Fat 0.04 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 23.46 mg Low Source
• Fiber 1.1 g Low Source
• Sugar 15.25 g High
• Added Sugar 5.3 g Moderate
• Calcium 16.14 mg Low Source
• Iron 1.01 mg Low Source
• Potassium 97.93 mg Low Source
• Vitamin A 18.33 mcg_rae Low Source
• Vitamin C 2.5 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Mustard
• Sulfites
• Onions 🧅