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.
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.