Spicy Pickled Asparagus

We brought home a TON of beautiful, farm grown asparagus home with us from Traverse City. I thought it would be a great opportunity for my to dust off my canning skillz.

Spicy Pickled Asparagus 

30 Asparagus Spears

1/3 cup salt

1 2/3 cups vinegar

2 quarts cold water

Red Pepper flakes to taste

2/3 cups sugar

3 cloves garlic

1/2 white onion cut in thin strips

Several sprigs of fresh dill

2 quart sized jars, sterilized

Instructions:

Take 30 (I used 35 because I’m a rebel) asparagus spears and soak them completely in a water and 1/3 cup of salt. Let soak for two hours. After two hours, drain, rinse and dry with paper towels.

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Sterilize two quart sized jars in boiling water with lids. Set aside to drain.

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Chop up 1/2 white onion and mince 3 cloves of garlic

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Combine onion, garlic, 1 and 2/3 cups vinegar, 2 quarts water and 2/3 cups sugar to a pot and bring to boil for 1 minute. Image

Place asparagus in jars, tightly packed. I may have even added a few more had I to do it again. Make sure you chop off the bottoms so that there is enough room for the asparagus to fit in leaving a 1/2 inch or so from the top. Insert several sprigs of dill and red pepper flakes to taste before pouring in hot liquid.

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Golly, that’s purty.

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Place cans with lids tightly fastened into a boiling water bath to help seal and preserve. When you take out the cans, place them in a room temperature space overnight. In the morning if they have processed correctly, you will be able to press on top of the lid with your finger and not hear a clicking or popping sound. If you do hear this, immediately place the jar in the refrigerator and eat within a couple weeks.

Use as Bloody Mary garnishes, as a nice pairing with some rye cracker and some extra sharp Irish Cheddar or  to eat out of the fridge as a snack straight from the jar after a few too many libations.

Enjoy!

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