How to Make Pickled Asparagus
Need a gluten free and vegan side dish? How to Make Pickled Asparagus could be a spectacular recipe to try. One serving contains 380 calories, 7g of protein, and 1g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have mustard seed, sugar, onion, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Trim the cut end of the asparagus spears, and cut them into 3 inch lengths.
Place them in a large bowl with 1/3 cup salt, and cover with water.
Drain and rinse under cool water, and pat dry.
Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
In a saucepan over medium heat, combine the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.
Pack the asparagus spears, tips up, in the hot jars leaving 1/2 of space from the rim. Tuck one dill sprig into each jar, and 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. Process in a boiling water bath for 10 minutes.
Cool 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.