Pickled Asparagus

We had to be creative with all of the asparagus we aquired in June here's a great recipe.

Overnight Pickled Asparagus

Ingredients:

Brine: (for about 4 quarts)

• 4½ cups water 
• 4½ cups white distilled vinegar (5%) 
• 6 small hot peppers (optional) 
• ½ cup canning salt 3 teaspoons 
• dill seed (or dill weed)

In each quart jar, add:

• ¼ teaspoon garlic powder 
• 1 teaspoon dehydrated onion

 Asparagus: cut to height of bottle

 

Directions:

1.    Bring pan of water to a boil.  Blanch asparagus by boiling for 90 seconds and then place in ice water to cool.

2.    Once cool, pack asparagus into quart jars as tight as possible.

3.    Bring water, vinegar, peppers (optional), salt and dill to a boil.

4.    With jars tightly packed, pour hot brine over the asparagus, top with lid and allow to cool to room temperature.

5.    Place in refrigerator and use within 2-3 weeks.  Ready to eat within 24 hours.