Pickled Asparagus Recipe

Ingredients

• 2 pounds fresh asparagus, trimmed
• 2 cups white vinegar
• 2 cups water
• 1/4 cup granulated sugar
• 2 tablespoons salt
• 4 cloves garlic, peeled
• 2 teaspoons dill seed
• 1 teaspoon black peppercorns
• 1/2 teaspoon red pepper flakes
• 4 sprigs fresh dill

Instructions

1. Prepare water bath canner and sterilize 4 pint jars
2. Trim asparagus to fit jars, leaving 1/2 inch headspace
3. In a large pot, combine vinegar, water, sugar, and salt
4. Bring to a boil and cook for 5 minutes
5. Place 1 garlic clove, 1/2 teaspoon dill seed, 1/4 teaspoon peppercorns, and 1/8 teaspoon red pepper flakes in each jar
6. Pack asparagus spears vertically into jars
7. Add 1 dill sprig to each jar
8. Ladle hot brine over asparagus, leaving 1/2 inch headspace
9. Remove air bubbles and wipe jar rims
10. Place lids and rings, tightening finger-tight
11. Process in water bath canner for 10 minutes
12. Remove jars and let cool completely before storing