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
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.
Sterilize two quart sized jars in boiling water with lids. Set aside to drain.
Chop up 1/2 white onion and mince 3 cloves of garlic
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.
Golly, that’s purty.
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.