Rating: 4.5 stars
60 Ratings
  • 5 star values: 37
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary

Servings:
15
Yield:
2 pints
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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. Let stand for 2 hours. Drain and rinse under cool water, and pat dry.n

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

  • 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.n

  • 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.n

  • 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.n

Nutrition Facts

41 calories; protein 0.3g; carbohydrates 10.1g; fat 0.1g; sodium 2156.6mg. Full Nutrition
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