How to Make Pickled Asparagus

Name: How to Make Pickled Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 30 asparagus spears; 1 teaspoons chili pepper flakes; 1 teaspoon coarse salt; 2 teaspoons dill seed; 2 sprigs fresh dill; 1 teaspoon mustard seed; 133 grams sugar; 2 liters cold water; 425 milliliters distilled white vinegar; 1 white onion, sliced into rings

How to Make Pickled Asparagus

How to Make Pickled Asparagus might be just the side dish you are searching for. This recipe serves 2. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 378 calories, 7g of protein, and 1g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of dill, chili pepper flakes, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. If you like this recipe, you might also like recipes such as Pickled Asparagus, Pickled Asparagus, and Pickled Asparagus.

Instructions

Trim the cut end of the asparagus spears, and cut them into 3 inch lengths.

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Asparagus

Place them in a large bowl with 1/3 cup salt, and cover with water.

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Water

Salt

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Bowl

Let stand for 2 hours.

Drain and rinse under cool water, and pat dry.

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Water

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

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Water

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.

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Mustard Seeds

Dill Seed

Vinegar

Onion

Sugar

Salt

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Sauce Pan

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.

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Red Pepper Flakes

Asparagus

Dill

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.

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Water

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.

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Dates