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Ingredients
| asparagus: 6 lbs |
| garlic: 3 cloves (smashed//halved) |
| dill seed: 2 Tbl |
| yellow mustard seed: 2 Tbl |
| peppercorns: 36 |
| water: 2 qts |
| distilled vinegar: 2 1/2 cups |
| granulated sugar: 1/2 cup |
| pickling salt: 3 Tbl |
Dill Pickled Asparagus
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save.
- for another use. Place asparagus in a large container; cover with ice water.
- In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed,.
- 1 teaspoon mustard seed and six peppercorns.
- In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 inches of top. Ladle boiling liquid over asparagus, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Remove jars to wire racks to cool completely.