Pickled Asparagus

This pickled asparagus recipe pickles the freshest spring asparagus in vinegar, sugar, dill, and mustard seeds for a crisp, tangy appetizer or snack.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 41 Calories

Ingredients

• 1 teaspoon mustard seed
• 1 teaspoon coarse salt
• 2 quarts cold water
• 2 sprigs fresh dill
• 30 asparagus spears
• 1 white onion, sliced into rings
• 0.66666668653488 cup sugar
• 1.5 teaspoons dill seed
• 0.33333334326744 cup coarse salt
• 1.6666667461395 cups distilled white vinegar
• 0.5 teaspoon chili pepper flakes

Recipe Instructions

Step 1

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

Step 2

Trim the cut end of asparagus spears; slice them into 3-inch lengths. Place in a large bowl with 1/3 cup salt. Pour in water to cover asparagus; let stand for 2 hours. Drain and rinse under cool water, and pat dry.

Step 3

Sterilize two pint-sized wide mouth jars in simmering water for 5 minutes.

Step 4

In a saucepan over medium heat, combine vinegar, sugar, onion, dill seed, 1 teaspoon salt, and mustard seed. Bring to a boil and simmer for one minute.

Step 5

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

Step 6

Cool jars to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; store in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.