Pickled Asparagus

Recipe View Prepare the Asparagus: Trim the woody ends of the asparagus spears and slice them into 3-inch lengths. (5 minutes)

Recipe View Brine the Asparagus: Place the sliced asparagus in a large bowl with 1/3 cup of coarse salt. Cover with ice water and let stand for 2 hours. This helps to crisp the asparagus and enhance its color. (2 hours)

Recipe View Prepare the Brine: In a saucepan over medium heat, combine the distilled white vinegar, sugar, sliced onion, dill seed, 1 teaspoon of coarse salt, and mustard seed. Bring to a boil, then reduce heat and simmer for 1 minute, until the sugar is dissolved. (10 minutes)

Recipe View Sterilize Jars: Sterilize two pint-sized wide-mouth jars by submerging them in simmering water for 5 minutes. Remove carefully and let them dry on a clean surface. (5 minutes)

Recipe View Pack the Jars: Pack the asparagus spears, tips facing up, into the hot, sterilized jars, leaving 1/2 inch of headspace. Tuck one sprig of fresh dill into each jar. Sprinkle 1/4 teaspoon of chili pepper flakes into each jar. (10 minutes)

Recipe View Add Brine and Seal: Carefully pour the hot pickling liquid into the jars, filling to within 1/4 inch of the rim. Wipe the rims of the jars with a clean, damp cloth. Seal with sterilized lids and rings, tightening until fingertip tight. (5 minutes)

Recipe View Process for Shelf Stability: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Carefully lower the sealed jars into the boiling water using a jar lifter, ensuring they are 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (20 minutes)

Recipe View Cool and Check Seals: Carefully remove the jars from the boiling water and let them cool completely at room temperature, about 12-24 hours. As the jars cool, you should hear a 'pop' sound, indicating that the lids have sealed properly. Check the seals by pressing the center of each lid; if it doesn't flex or move, the jar is sealed. (12-24 hours)

Recipe View Store: Label and date the jars. Store in a cool, dark place for at least 2 weeks before enjoying to allow the flavors to fully develop. If any jars do not seal properly, refrigerate them immediately and consume within two weeks. (5 minutes)