PICKLED ASPARAGUS
Grandma would make these and every once in a while she would put in some pearl onions. This recipe is for time after time.
Provided by Eddie Jordan
Categories Vegetables
Time 20m
Number Of Ingredients 11
Steps:
- 1. Trim the cut end of the asparagus spears, and cut into 3 inch lengths. Place them in a large bowl with 1/3 cup salt, and cover with water, let stand for 2 hours. Drain and rinse under cool water and pat dry.
- 2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes.
- 3. In a saucepan over medium heat, combine the vinegar, sugar, 1 tea. salt, mustard seed, dill seed, and onion rings. Bring to a boil and boil for 1 minute.
- 4. Pack the asparagus spears, (tip end up) in the hot jars leaving 1/2 of head space from the rim. Tuck one dill sprig in each jar and sprinkle in 1/4 tea. of red pepper flakes. Pour hot pickling liquid into the jars filling to within 1/4 inch of the rim. Wipe rim with a clean dry cloth seal with lid and process in a boiling water bath for 10 minutes.
- 5. 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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