Pickled Asparagus

Use the freshest asparagus for best color. These make immense appetizers or garnishes. They reveal so pretty all canned up!

The ingredient of Pickled Asparagus

1. 30 asparagus spears
2. u2153 cup Gross salt
3. 2 quarts Cool water
4. 1u2009u2154 cups distilled white vinegar
5. u2154 cup sugar
6. 1 teaspoon Gross salt
7. 1 teaspoon mustard seed
8. 1u2009u00bd teaspoons dill seed
9. 1 white onion, sliced into rings
10. u00bd teaspoon chili pepper flakes
11. 2 sprigs blithe dill

The instruction how to make Pickled Asparagus

1. Trim the cut grow less of the asparagus spears, and cut them into 3 inch lengths. Place them in a large bowl in the manner of 1/3 cup salt, and cover later than water. Let stand for 2 hours. Drain and rinse deadened cool water, and pat dry.n
2. Sterilize two pint size wide mouth jars in simmering water for 5 minutes.n
3. In a saucepan greater than medium heat, tally up the vinegar, sugar, 1 teaspoon of salt, mustard seed, dill seed and onion rings. Bring to a boil, and boil for one minute.n
4. Pack the asparagus spears, tips up, in the hot jars desertion 1/2 of flavor 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 subsequent to a clean damp cloth, and seal afterward lids. Process in a boiling water bath for 10 minutes.n
5. Cool to room temperature. Check seals when cool by pressing the center of the lid. It should not move. Label and date; collection in a cool dark place. If any jars have not sealed properly, refrigerate and eat within two weeks.n

Nutritions of Pickled Asparagus

calories: 41.4 calories
carbohydrateContent: 10.1 g
cholesterolContent:
fatContent: 0.1 g
fiberContent: 0.4 g
proteinContent: 0.3 g
saturatedFatContent:
servingSize:
sodiumContent: 2156.6 mg
sugarContent: 9.3 g
transFatContent:
unsaturatedFatContent: